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Lentil & caramelized onion soup

Lentil soup has always been a favorite of mine. It's so fulfilling and healthy and is basically a meal on its own! This version is a twist on the traditional Arabic lentil soup (which is a Ramadan staple) and includes green lentils, caramelized onions and sweet potato. Disclaimer: this soup specifically requires more time compared to other soups I've posted and I'll be honest, more work as well, but the outcome is worth it!


Lentil caramelized onion soup


What you need (for about 6 servings):


- 1 large yellow onion

- 1 cup of green lentils

- 1 sweet potato

- Cooking oil (I used sunflower)

- Olive oil

- Salt and pepper


Directions:


1- The sweet potato: wash your sweet potato and brush with olive oil and crushed salt and pepper. Poke it in a few spots with a knife, and wrap in aluminum foil and let it roast in the oven at 180 degrees C for about 45 minutes.


2- The onion: Chop the large yellow onion into slices (medium thickness) - be sure not to chop too thin as they would burn easily that way. In a *large* pot, add a small amount of cooking oil to barely cover the bottom of the pot (about 1 tbsp - be sure not to include a lot of oil as the onions will fry instead of caramelize). Set the heat on low and once the oil has heated up for about 3-4 minutes, add the onions, spread them evenly, season with crushed sea salt, stir and and cover. Check on them every once in a while and stir.


3- The lentils: wash 1 cup of green lentils and cook exactly like you would cook rice. Add a little bit of olive oil (or cooking oil if you prefer) in a pot then add your lentils, season with salt, stir, add water to cover an inch above the lentils. Set on low heat and let it simmer for about 20 minutes. Once that's done, the hard part comes! You will need to remove the skin off those green lentils. Place a strainer over a bowl, pour some lentils in the strainer and use a spoon to scrape the lentils through the strainer. This process may take some time - so turn up that AC and get ready to work those biceps! Keep doing that until you've removed the skin off all the lentils and are left with a smooth and creamy lentil texture. Note: you may need to add some hot water in the strainer as you go, just to make your job a little easier.


4- In the meantime, your onions should be caramelized and your sweet potato should be roasted. Take the sweet potato out of the oven, carefully remove the peel and chop the flesh into cubes, place in the pot with the caramelized onions and stir. Then add your lentil base and stir. Add salt and pepper to taste, and finally, blend altogether. You may need to add a little bit of hot water depending on how thick you like your soup to be.


Note: this recipe includes green lentils, which are super tasty, but require some more work compared to orange lentils since there's an additional step of having to remove the skin. If you would rather save time, and don't mind the orange lentils (which are also very tasty) you can use those instead. Once you cook the orange lentils, you won't need to use a strainer to scrape and remove any skin. You simply need to add it to the pot with the caramelized onions and roasted sweet potato, let them cook for a while then blend.


This soup requires a little more manual work relative to my other recipes but trust me it is worth it!


Bon appetit!

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