Red Lentil & Caramelized Onion Soup - P2
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Red Lentil & Caramelized Onion Soup - P2
| Fri, 11-26-2004 - 8:31am |
Red Lentil & Caramelized Onion Soup
Makes about 9 cups. Serves 4
Description
A puree of red lentils and carrots is the base for a colorful soup that has a touch of sweetness. You can easily omit the eggs from this recipe if you like.
Ingredients
1 Tbsp. olive oil
2 onions (1 chopped and 1 thinly sliced)
1 jalapeño pepper, seeded and finely chopped
2 cups chopped carrots (about 4 carrots)
2 cups red lentils
1/2 tsp. ground turmeric
Salt & freshly ground black pepper to taste
1/4 cup fresh lime juice
2 hard-cooked eggs, sliced
10 snow peas, blanched and cut into thin strips
1 Tbsp. chopped fresh cilantro
Instructions
Heat 1/2 Tbsp. of the oil in a soup pot or Dutch oven over medium-high heat. Add chopped onions and jalapeños; sauté until the onions start to turn golden, about 5 minutes. Add carrots, lentils and 8 cups of water. Bring to a boil. Add turmeric and simmer, covered, until the carrots and lentils are tender, 15 to 20 minutes.
Transfer the mixture to a food processor or blender and puree, in
batches if necessary, until smooth. (Add a little water if necessary.)
Return the puree to the soup pot and keep warm over very low heat. Season with salt and pepper.
Heat the remaining 1/2 Tbsp. oil in a small skillet over medium heat. Add sliced onions and sauté until they turn medium brown, about 10 minutes.
Remove the soup from the heat and stir in lime juice. Ladle into bowls. Float the sautéed onions, eggs and snow peas on top and sprinkle with cilantro.
Nutritional Information:
246 calories
8 total fat (1 g sat, 7 g mono)
107 mg cholesterol
34 g carbohydrate
14 g protein
11 g fiber
50 mg sodium
Susan :)
