Recipe: Caramelised Onion, Freekah and Lentil Soup

Summary: I came home from being out in viciously cold weather and decided that soup was the right way to warm up. I just chucked some things in a pot and BAM – the best lentil soup I’ve ever had!! I am not joking, this soup was so good! It has a rich, savoury flavour and is packed with legumes, grains & veggies. The soft citrus notes and almost floral scent of thyme rounds things out beautifully. It’s a warm bowl of tasty goodness, that’s for sure. 

Caramelising the onions build up so much flavour and adds a depth. This is actually really easy to make and all the prep happens while you’re caramelising the onions. A large chunk of the flavour comes from the stock you use. I have been obsessed with the Massel Chicken Style Stock Powder for years. Even though it’s Chicken it’s completely vegan. I put it in everything.  Just make sure you choose a stock you like, as the flavour is going to shine. 

Ingredients 

• 1 tblsp olive oil
• 2 onions
• 1/4 tsp salt 
• 1/4 cup white vinegar 
• 2 medium carrots
• 2 stalks celery 
• 2 cloves garlic 
• 6 cups veggie or vegan chicken stock
• 1 tblsp onion powder 
• 6-8 sprigs of fresh lemon thyme
• 1 (350g) bag McKenzies Lentils, Freekah & beans blend 
• 1 cup frozen peas
• 1 cup frozen corn 
• Fresh ground black pepper 

Instructions 

1. Slice the onions into half moons. Add the oil to a dutch oven and add the onions and salt. Cook over medium low, stirring intermittently, for about 15-20 mins or until soft and brown. 
2. While the onions cook, finely dice the carrots and celery.
3. When the onions are ready, add the vinegar to deglaze the pan & lift the brown goodness at the bottom. 
4. Once the vinegar has cooked off, add the garlic and veggies and toss through.
5. Add the stock, onion powder, lemon thyme and add the bean mix. Bring the soup to a boil and then down to a simmer. Simmer for 15 mins, stirring occasionally and skimming any scum.
6. Add the frozen veggies and cook for a further 5 mins or until hot through.
7. Taste for seasoning and add salt and pepper to taste. Serve with crusty toast.