Orange Lentil Soup with Caramelized Onions and Greens
Created by Rinku Bhattacharya• Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 1/2 cup dried orange/red lentils
- 3/4 teaspoon turmeric
- 1 teaspoon salt
- 3 green chilies, slit halfway lengthwise
- 3 cups finely chopped greens of choice (spinach or kale work well)
- 4 tablespoons oil
- 1 medium red onion, very thinly sliced
- 1 teaspoon ghee or butter (clarified butter)
- yogurt
- Chopped cilantro or mint
Instructions
Place the lentils and 3 cups of water in a cooking pot on medium heat. Add the turmeric, salt, and green chilies and bring to a simmer. Lower the heat to low and continue cooking about 20 minutes, until the lentils are soft and smooth. The liquid should be smooth and soupy. Stir in the greens and let them wilt. Meanwhile, heat the oil in a small wok or frying pan on low heat for about 1 minute. Add the onion and cook until crisp and golden. This process takes some time and needs care during the final 5 minutes to ensure that the onions brown but do not burn. Gently pour the oil and onions into the lentils. Add the ghee and cook until the Ghee or butter has melted into the lentils. Serve in bowls with a tablespoon of yogurt garnished with mint or cilantro.