Lucy Waverman's spiced onion and lentil soup.Tim Fraser for The Globe and Mail
The addition of garam masala makes this soup sparkle. It's like a French onion soup but thick with lentils and spice. Vegetable stock gives a better flavour than water, and chicken stock works well for non-vegetarians. Serve with some toasted naan.
Servings: 4
Ingredients
2 tablespoons butter
5 cups sliced onions
Salt to taste
1 teaspoon chopped ginger
1 tablespoon garam masala
1/2 cup red lentils
4 cups vegetable stock or water
1/4 cup yogurt
Method
Heat butter in a soup pot over medium heat. Add onions, sprinkle with salt and cook slowly, stirring occasionally, for about 30 minutes, or until nicely caramelized. Add ginger and garam masala and cook 1 minute longer. Add lentils and stock and bring to boil. Cover and simmer for 20 minutes, or until lentils have exploded. Adjust seasoning. Swirl with yogurt.
Lucy Waverman