Ingredients
F
For the Soup:
y
2 yellow onions, diced
n
3 tablespoons neutral oil
K
Kosher salt
h
1 heaping tablespoon tomato paste
T
4 ounces Thai red curry paste
r
3 cups red lentils, rinsed
c
10 –12 cups water
F
For the Fried Onions:
y
2 yellow onions, thinly sliced
N
Neutral oil (for frying)
K
Kosher salt
F
For the Basil Lime Crème Fraîche:
c
1 cup crème fraîche
c
¼ cup chiffonade fresh basil
Z
1 Zest of lime
K
Kosher salt
Directions
1
For the Soup:
1
Heat neutral oil in a heavy pot over medium heat. Add the onions and a big pinch of salt, and cook slowly until deeply caramelized and sweet.
y
2 yellow onions, diced
K
Kosher salt
n
3 tablespoons neutral oil
2
Stir in the tomato paste and red curry paste. Cook both until darkened and fragrant, scraping the bottom as they begin to caramelize.
h
1 heaping tablespoon tomato paste
T
4 ounces Thai red curry paste
3
Mix in the rinsed red lentils, coating them well in the spiced mixture. Season with another pinch of salt.
r
3 cups red lentils, rinsed
K
Kosher salt
4
Pour in the water and bring to a gentle boil. Lower the heat and simmer uncovered for 45 minutes to 1 hour, until the lentils are soft and begin to break down. Stir occasionally to prevent sticking.
c
10 –12 cups water
5
Use an immersion blender to purée the soup until smooth and creamy (or leave some texture if preferred). Taste and adjust with salt to balance the flavors.
K
Kosher salt
6
For the Fried Onions:
1
As the soup simmers, heat oil in a wide pan over medium heat. Add the thinly sliced onions and fry slowly until golden and crisp. Drain on paper towels and season lightly with salt while hot.
N
Neutral oil (for frying)
y
2 yellow onions, thinly sliced
K
Kosher salt
2
For the Basil-Lime Crème Fraîche:
1
In a small bowl, combine crème fraîche, basil, lime zest, and a pinch of salt. Mix until smooth and chill until ready to serve.
c
1 cup crème fraîche
c
¼ cup chiffonade fresh basil
Z
1 Zest of lime
K
Kosher salt
2
Assemble:
1
Ladle the hot soup into bowls. Add a generous dollop of basil-lime crème fraîche and top with a pile of fried onions. Serve immediately.
