Red Lentil Soup

This was really yummy. I served it with grilled cauliflower and a salad consisting of only yogurt, purple onion, cucumber, and tomato. It was a truly fabulous meal. The recipe is adapted from Cate's World Kitchen.

1 T oil
1 onion, diced
1 cinnamon stick
1 T ginger
1 T garlic clove
pinch cayenne pepper
2 cups red lentils
3 cups vegetable broth
2-3 cups hot water
juice of 1 lemon
salt

1 T butter
2 medium onions, cut into thin half-circles
pinch salt
chopped fresh cilantro

Heat the oil in a soup pot over medium heat. Add the onions and cinnamon and cook until the onions are soft (about 5 minutes). Add the garlic, ginger, and cayenne and cook for another 5 minutes, stirring frequently.

Add the lentils and stir them so they’re coated with oil. Add 2 cups of broth and 2 cups of warm water. Stir well, then bring to a boil. Turn heat down to low, cover, and cook for about 30 minutes, stirring occasionally. Stir in the additional cup of broth and water, as well as the the lemon juice while the soup is cooking, adding additional liquid if it gets too thick. Add about a teaspoon of salt. Continue to simmer, stirring occasionally, until the lentils have completely broken down into a smooth, creamy soup.

While the soup is simmering, caramelize the onions. Heat the butter in a skillet. Add the onions and cook over low, sirring occasionally for about 20 minutes, until onions are very soft and brown.

To serve the soup, ladle it into bowls and top with onions and cilantro.