Egyptian lentil soup with caramelised onions

Egyptian lentil soup with caramelised onions

This low histamine soup makes a whopping 10 serves, which will keep you well fed with easy lunches for the rest of the week after feeding the whole family. Freeze in single portions for a quick and easy meal in a hurry.

Cumin is traditionally used in middle eastern dishes. You can substitute the cumin for another tolerated spice such as turmeric.

3.43 from 7 votes

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Course: Appetizer, Main Course, Soup

Cuisine: Egyptian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: Dairy Free, Gluten Free, Low Histamine, Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Overnight soaking: 1

Servings: Serves

Calories: 207kcal

Author:

Luanne Hopkinson

Equipment

Pressure Cooker

Ingredients

8 cups water
2 1/2 cups dry red lentils rinsed
3 yellow onions sliced
4 cloves garlic minced
2 tsp cumin
2 tsp sea salt
1 lemon juice optional
1 tbsp extra virgin olive oil

Instructions

Rinse then soak your lentils overnight in cold water, covered. You can put them in the fridge or benchtop if your in a cold climate.
The next day, drain your lentils and rinse thoroughly.
In a large pot, heat the water over high heat while you prepare the remaining ingredients.
Add the lentils, 2/3 of the onion, garlic, cumin, and salt. Simmer for 20 minutes.
While the lentils are simmering, heat a separate pan over medium-high heat with a bit of water. Add the remaining onions and cook until soft and golden brown, about 15 to 20 minutes. Stir frequently and add more water as needed. Set aside.
Add optional lemon juice to the soup and adjust the salt to your preference. Use a handheld blender to puree the soup until it reaches a smooth consistency.
Divide into bowls and top with the caramelized onions. Drizzel with olive oil.

Nutrition