Cannellini And Lentil Soup With Caramelized Onions Recipes

RED LENTIL & CARAMELISED ONION SOUP

Steps:

• Rinse the lentils and rice in cold water and drain.
• Combine the 4 cups of stock and the water in large saucepan and bring to boil.
• Add the lentils, rice and cumin and return to the boil.
• Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
• Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
• Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
• Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.

LENTIL AND CANNELLINI BEAN SOUP

Steps:

• Heat oil in large pot.
• Add carrot, onion and garlic.
• Cook 3 minutes till soft.
• Add stock and tomatoes, bring to boil.
• Reduce heat and simmer 20 minutes.
• Add lentils and beans, cook further 10 minutes.
• Or keep simmering till desired thickness.
• Season to taste, serve with bacon or parmesan.

RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS

Steps:

• 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
• 2. Sprinkle sugar over onions and cook until sticky and sweet.
• 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
• 3. stir in parsley and lemon juice.
• 4. ladle soup and garnish with onions.

CANNELLINI AND LENTIL SOUP WITH CARAMELIZED ONIONS

Steps:

• In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
• Preheat oven to 450°F.
• In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.