Lentil Rice Soup with Caramelized Onions

For the Onions:
3 medium onions, very thinly sliced
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
pinch of salt

For the soup:
2 tablespoons olive oil
1 onion, finely chopped
2 inch piece of ginger root, peeled and finely minced
2 garlic cloves, minced
1 cinnamon stick
1 teaspoon ground cumin
pinch ground allspice
1 bay leaf
8 cups vegetable stock
1 1/2 teaspoons salt, or more to taste
1 1/2 cups red lentils
1/2 cup white basmati rice
4 cups baby spinach leaves
fresh chopped mint or cilantro, for topping
lime wedges, for topping
large flake sea salt, for topping

To make onions:
Pour 2 tablespoons of the olive oil, and add the butter to a large skillet over medium heat. When butter is melted add the onions. Cook until the onions become soft and release their juices, about 5 minutes. Raise the heat to medium-high and cook for another 5 minutes. Add 1 tablespoon of olive oil and a pinch of salt and turn the heat to high. Cook stirring infrequently until onions are crispy and a bit charred, another 5-10 minutes. Set aside.

To make soup:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened. Add ginger, garlic, cinnamon, cumin, allspice, and bay leaf. Cook and stir for one minute until spices release their fragrance. Add the vegetable stock, 1 cup of water, rice, and salt. Bring to a boil and then reduce heat to medium low. Stir in the lentils and let simmer for about 30 minutes. Add spinach and let wilt.
Serve topped with caramelized onions, a squeeze of lime juice, and a sprinkle of mint (or cilantro) and sea salt.
 

Source: arcticgardenstudio.blogspot.ca 

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