Lentil & Crispy Onion Soup

Instructions

1. Prepare the Base Aromatics

   7 min hands-on

   • Heat some olive oil in a large saucepan over medium-low heat.
   • Finely chop one onion and add it with a pinch of salt. Sauté until soft and translucent, about 5-7 minutes.

2. Build the Foundation of Flavors

   3 min hands-on

   • Dice the potato into small cubes and add to the pan.
   • Stir in cumin seeds, ground turmeric, and cayenne pepper. Toast for 1-2 minutes.

3. Incorporate the Main Ingredients

   2 min hands-on5 min waiting

   • Rinse lentils under cold water and add to the pot, stirring to coat with spices.
   • Pour in vegetable broth and add peeled garlic cloves. Increase heat to medium-high and bring to a gentle boil.

4. Simmer to Perfection

   1 min hands-on28 min waiting

   • Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.

5. Prepare the Crispy Onion Garnish

   10 min hands-on

   • Slice the remaining onion into thin rings and toss with whole wheat flour.
   • Heat oil in a frying pan to 180°C (350°F) and fry onions in batches until golden and crispy. Drain on paper towels.

6. Blend and Season the Soup

   3 min hands-on

   • Use an immersion blender to puree the soup until smooth.
   • Squeeze lemon juice into the soup and adjust seasoning with salt or more lemon juice.

7. Assemble and Serve

   2 min hands-on

   • Ladle soup into bowls. Top with crispy onions and chopped parsley.
   • Drizzle with olive oil and serve with lemon wedges.
   • Cooking tips:
   • For a silkier texture, strain the soup after blending.
   • Mix parsley into the soup before blending for enhanced flavor.
   • Reduce broth or simmer uncovered for a thicker consistency.
   • Store crispy onions in an airtight container with paper towels to keep them crunchy.