Red Lentil Soup with Lemon and Caramelized Onions
I know we all joke about lentils being the ultimate “I’m broke” food, but let’s take a moment to talk about how wonderfully delicious they are. The red lentil, most of all, has stolen my heart; she cooks up quick and velvety and is as bright as salmon roe, as cheap as dust. I am such a fan of anything starring this legume, in fact, that I plan to eat them even if my Mega Millions ticket finally comes through. In fact, this soup will be perfect for that occasion (once I’ve tired of champagne and paté, naturally) as it seems somewhat elegant (caramelized onions always seem do that) but could still be thrown together once I’ve burned through my cash and am back in the poor house.
This soup is, I think, the essence of spring in a bowl — the lemon brightens up the lowly lentil, the flecks of parsley send your eyes dancing, and the caramelized onions are rich and sweet, the perfect foil. Make this for yourself on a bright chilly day and I think you’ll be pleased, dare I even say dazzled?
I’m heading off to take care of some wedding-related details for the next few days. I leave you with this soup and some past spring recipes to explore. That is, until April 1, when I’ll burst back here at the beginning of my birthday month, ready to receive spring with open arms. And more lentils. Until then, friends.
Red Lentil Soup with Lemon and Caramelized Onions
Serves 2
3/4 cup red lentils
1 cup chicken stock
1 cup water
pinch cayenne
1/4 teaspoon turmeric
salt
pepper
1 tablespoon lemon juice
1 1/2 tablespoon chopped parsley
1 small onion, sliced thin
1 tablespoon butter
1 teaspoon sugar
To caramelize the onions, melt the butter over moderate heat. Throw in the onion and cook until beginning to brown. Sprinkle sugar evenly over onions and continue to cook until onions are brown, sweet, and sticky.
Meanwhile, in a small saucepan, combine lentils with water, stock, cayenne, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer until lentils are soft and beginning to break down. Turn off heat, and stir in chopped parsley and lemon juice. Ladle into bowls and serve with caramelized onions.
Meghan: This looks delicious! My mother-in-law is from Pakistan, and her yellow dal (a version of this soup) has become one of my comfort foods. It’s cooked the same way, but you use ginger, cumin, turmeric and salt for the spices, and stir in chopped green chilis that have been flash fried in 1 T of vegetable oil, along with tomatoes and cilantro at the end instead of lemon and parsley.1 year ago
crisitunity: I agree with you, lentils give you such marvelous bang for your buck, and red lentils are the queen of the field for me. There are some amazing dals out there, with aromatics that boggle the palate with their deliciousness.1 year ago
Jen: I WANT to like lentils, but they are too “hard” for my liking. Am I doing something wrong? I’d love to try this recipe but my lentils always seem to feel like soft pebbles in my mouth. I prefer something a bit softer…1 year ago
Dana McCauley: I love lentils! Delicious, filling, healthful - I’d eat them even if I were Queen.
Your soup looks terrific but I also love lentils stewed with curry seasonings and topped with a poached egg:
http://danamccauley.wordpress.com/2009/03/23/rediscover-poached-eggs/1 year ago
Kristina: This looks delicious. I handled the same “bright chilly day” by making split pea soup. Good stuff.
Jen– Those lentils ought to soften right up if you just cook them a bit longer. I’ve overcooked many a lentil soup and ended up with mush. Give them another chance!1 year ago
lorelei: This looks fabulous. I have an amazing red lentil soup recipe that I got from a cooking class in turkey (red pepper, tomato and mint flavors). I will have to share.1 year ago
Oh Meghan. That sounds terrific. That’s what I’m doing next time for sure.
Jen, I agree with Kristina. Just try cooking them a bit longer. The red lentils will truly fall apart. And an extra special touch for this soup would be to puree half of it.
Dana, You know how I feel about a poached egg on ANYTHING.
Lorelei, Do share!1 year ago
Avril: I love lentils….we call them ‘dal’ and I LOVE YELLOW DAL, served with steamed rice and fried fish on the side! We make it similar to how Meghan mentioned….’cept we start off with some curry leaves, whole mustard seeds/ cumin seeds, a slit green chilly, few flakes of garlic, chopped onion and tomato. YUMMY!!!!!1 year ago
MrsB: are you getting married, Miss? Did I completely miss this?! I adore weddings! raaaaaaaa! how exciting! x1 year ago
Ruth @ GraceLaced: I needed a new lentil recipe. The weather is undecided as to whether it’s spring or winter…so this is perfect, perfect blend of flavors and ingredients for my soon-to-be spring, wintery day.1 year ago
Linda: I made this yesterday and added a bit of cauliflower and a finely chopped carrot. It was really quite delicious and there were no leftovers.1 year ago
Miss B.: This looks AMAZING!!!1 year ago
Betsy Peggy: I stumbled across your blog by pure chance and absolutely adore it! So much fun. Do you have any suggestions for meals under college restraints (nothing but toaster oven, hot plate, and pasta and a salad bar for campus meals)?1 year ago
cate: lentils may be “broke food,” but they certainly don’t taste like it. this looks divine!1 year ago
Julia: Thanks for this! I made it for the other half’s family (we’re not married - so does that make them ‘outlaws’?) the other day and it went down very well. My plan had been to stick to the recipe (for once), but when 2 guests somehow turned into 2 more plus 2 small ones, I added a few pureed carrots to make it go that extra mile. And added a bit of parmesan on top, ‘cos I’m naughty like that…. thanks for the spring-spiration
1 year ago
I love the additions of cauliflower and carrot to the soup. Delicious.
Betsy, that is quite a challenge! I’m thinking lots of delicious toasted sandwiches — I’ve got one coming up that is ridiculously good, kind of a grown-up ham and cheese.1 year ago
Sophia: I love beans and legumes of all kinds for their top nutrition, versatility, and cheap cost. I’ve got to try this soup! It looks lovely, and so nutritious. I think I would also like to add chunks of roasted butternut squash, and a drizzle of greek yogurt.1 year ago
Oooooh yeeeeeaaaaahhhh. Greek yogurt (instead of the caramelized onions) would be the bomb.1 year ago
zoe: This soup looks absolutely delicious! Do you think I can use green split peas instead?1 year ago
Sure why not? I’m all for a recipe experiment! Let us know how it turns out, Zoe.1 year ago
zoe: Turns out this soup works well with any color pea or lentil. The split green peas were a hit!1 year ago
Awesome! Thanks for reporting back, Zoe!1 year ago
Margaret: Hi Sarah! I’ve just tried this, and it came out great! I had a bit too much garnish (got carried away with additions from the ridge) to furnish such a magazine-worthy shot as yours, but I did put it up on my blog with a link to your page. Just thought I should mention that, in case there is some internet etiquette I don’t know about… thanks for the brilliant idea/ inspiration!1 year ago
ariella: MmmMMm… have made this a few times now, but tonight I added fresh cut apple and pea sprouts as a garnish and WOWWWWWW! Amazing! Thanks for the recipe
50 weeks ago