Name: Potato Red Lentil Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 3 servings
Ingredients: 2 tbsp oil; 2 null medium onion (thinly sliced); 0.5 tsp salt; 2 tsp oil; 1 null medium onion (chopped); 3 cup water; 2 null vegetable bouillon cube (crushed); 1 cup red lentils (rinsed); 1 null medium yellow potato (cut into 1 cm cubes); 1 tbsp sweet paprika; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp balsamic; 0.125 tsp black pepper (to taste); 1 pinch salt (to taste); 1 cup coconut yogurt (unsweetened); 3 slice wheat bread (toasted); 0.5 null lemon (cut into wedges, to taste)

Instructions

Show units in method

1

To make the caramelized onions, heat the oil (2 tbsp) in a sauté pan over medium heat. Add the onion (2 medium) and salt (0.5 tsp).
2

Cook, uncovered, stirring occasionally, for 25 - 30 minutes, or until the onions are a deep golden colour.
3

Meanwhile, heat some more [oil] in a large pot over medium-high heat. Cook the onion (1 medium) until golden, about 5 minutes.
4

Add in the remaining soup ingredients: water (3 cup), bouillon cube (2 vegetable), red lentils (1 cup), yellow potato (1 medium), sweet paprika (1 tbsp), onion powder (2 tsp), garlic powder (2 tsp), and balsamic (2 tsp). Bring to a boil and then reduce to a simmer. Partially cover with a lid and cook for 15 minutes, or until the lentils and potato are cooked through.
5

Taste test, adding more salt (1 pinch) and black pepper (0.125 tsp) if desired and add more water depending on how you like the consistency of your soup.
6

Serve with coconut yogurt (1 cup), wheat bread (3 slice), freshly squeezed [lemon juice] to taste, and top with the caramelized onions. Enjoy!