Red Lentil & Caramelized Onion Soup

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add chopped onion and jalapeno; 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.

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.

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.

Ladle the soup into bowls. Top each serving with sauteed onions, egg slices and snow peas and sprinkle with cilantro.