Lentil and Caramelised Onion The caramelised onion and fresh herbs and spice give this lentil soup another dimension.
Serves 4Prep time: 10 minutesCooking time: 25 minutes
Ingredients400g red lentils100g brown rice1 litre vegetable stock1 litre water1 tbsp ground cumin40g butter2 large onions, peeled & finely sliced2 tbsp sugar1 tbsp balsamic vinegarA good pinch of cayenne pepperSmall handful of fresh coriander, roughly choppedSmall handful of fresh parsley, roughly chopped250ml vegetable stock (extra)Sea salt & freshly ground pepper
To serve:Crusty Bread
1. Rinse the lentils and rice under cold water and drain, place into a large pan and cover with the vegetable stock and water. Add the cumin and bring to the boil. Now reduce the heat and simmer uncovered for 15-20 minutes.
2. Meanwhile, melt the butter in a large frying pan, add the onions and fry until softened. Add the sugar and balsamic vinegar, stir until caramelised.
4. Stir through the cayenne pepper, coriander and parsley into the lentils and bring to the boil. Stir in the caramelised onions and extra stock, stir until heated through, season to taste.
5. Divide into soup bowls and serve with crusty bread.