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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


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


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.

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