Calories
313 kcal
Protein
14 g
Fat
18 g
Carbohydrates
22 g
Peel onions, finely cut one part, the remaining - into rings.
Peel garlic, crush in a press or finely cut with a knife.
Rinse red lentil for about 3-4 times in a cold water.
Heat the pot, pour in olive oil (2 tbsp. per serving) and brown finely chopped onion until tender. Next, add the crushed garlic, cumin and coriander. Brown for a minute, add broth and red lentils. Bring to a boil, then reduce to low. Cook for about 40 minutes.
Caramelize onions. Heat the frying pan, add the rest part of olive oil and onion rings. Brown for 5 minutes over moderate heat. Then reduce to low, cover and brown for 20 minutes. Finally, add salt and brown again for 10 minutes, stirring constantly.
Season the soup with salt and other spices. Add lemon juice, sprinkle with caramelized onions and serve.
How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
Bon Appetit!
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