Skip to main content

Lucy Waverman's spiced onion and lentil soup.

Tim Fraser for The Globe and Mail/tim fraser 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.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.