Red Lentil & Caramelized Onion Soup (Printer-Friendly Version) | Eating Well
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Red Lentil & Caramelized Onion Soup

http://www.eatingwell.com/recipes/lentil_onion_soup.html

From EatingWell:  EatingWell Fast & Flavorful Meatless Meals (2011)

Fresh lime juice balances out the creamy, mellow sweetness of this pureed lentil and carrot soup. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and beautiful topping. Serve with warm whole-wheat naan or roti bread.

4 servings, 2 1/4 cups each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add chopped onion and jalapeño; cook, stirring often, until the onion starts to turn golden, about 5 minutes. Add carrots, lentils and water. Bring to a boil. Add turmeric, cover and simmer until the carrots and lentils are tender, 15 to 20 minutes.
  2. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a small skillet over medium heat. Add sliced onion and cook, stirring often, until it turns medium brown, about 10 minutes.
  3. Transfer the lentil mixture to a food processor or blender and puree, in batches if necessary, until smooth. Add a little water if necessary. (Use caution when pureeing hot liquids.) Return the puree to the pot. Stir in lime juice and season with salt and pepper.
  4. Ladle the soup into bowls. Top each serving with sautéed onions, egg slices and snow peas and sprinkle with cilantro.

Nutrition

Per serving : 449 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 93 mg Cholesterol; 70 g Carbohydrates; 30 g Protein; 25 g Fiber; 243 mg Sodium; 1395 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 fat

Tips & Notes