Red Lentil Soup with Caramelised Onion


  • 2 tablespoons olive oil
  • 4 brown onions, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 garlic cloves, crushed
  • 2 potatoes, peeled, chopped
  • 1 tablespoon vegetable stock powder
  • 2 cup (400g) red lentils, rinsed
  • 1/4 cup coriander leaves
  • 1 tablespoon pepitas (pumpkin seeds)


  1. Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 15 mins or until onion is caramelised. Reserve half the onion in a bowl.
  2. Add cumin, ground coriander and garlic to pan and cook, stirring, for 1 min or until fragrant. Add the potato, 3 1/2 cups (875ml) of water and stock powder and bring to a simmer. Cook, covered, for 10 mins or until potato is tender.
  3. Add lentils and bring to a simmer. Cook, covered, for 6-8 mins or until lentils are tender. Remove from heat. Use a stick blender to carefully blend soup until smooth.
  4. Add coriander leaves and pepitas to reserved onion. Serve soup topped with coriander mixture.