Red Lentil soup with Caramelized onions

I’m a big fan of this soup because it’s super simple and so adaptable. You can really make it your own by adding a swirl of yogurt, some cooked root veggies, or even shredded chicken once it’s done. The caramelized onions are optional, but honestly, they’re a game-changer. They add such amazing flavor that I wouldn’t skip them if I were you!

INGREDIENTS:
2 tablespoons neutral oil or butter
2 large sweet onions, thinly sliced
1 tablespoons of olive oil
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon coriander
1 cup of red lentils
4 cups of water crushed red pepper, to taste
Juice of 1/2 lemon, plus more to taste
salt and pepper to taste

DIRECTIONS:
Heat a pan on medium heat with 2 tablespoons of neutral oil and begin sautéing your onions and cook until caramelized - this will take about 20ish minutes. Add salt as needed while cooking. If they start to burn, lower the heat and add a splash of water.

While the onions are cooking, heat the two tablespoons of olive oil in a medium sized pot and begin sautéing the minced garlic cloves until fragrant and add 1 tablespoon of cumin and 1 teaspoon of coriander.

Add the lentils and stir, coating them in the oil and spices, then cover with water and stir once more. Season with plenty of salt. Bring everything to a boil and then lower the heat. (as soon as it starts boiling). Cover and cook for about 30-45 minutes.

After 30-45 minutes, the soup should be pretty creamy, but you can blend it further with an immersion blender or a regular blender. Adjust salt as needed, and finish with a squeeze of lemon and a pinch of red pepper flakes. Serve with caramelized onions.