If I can get you to bear with me for one second, I promise you those aren't worms on your soup (and if you weren't seeing that then I'm sorry, get that image out of your mind!) Balsamic onions are hard to make look pretty. But I PROMISE their taste makes up for it! This red lentil soup is full of flavour, bursting with veggies and protein and a filling, comforting winter meal. This is an easy win for a quick dinner or lunch that you can make a nice big pot of (as you can see I did) and keep in the fridge for the week. I like my soups a bit thicker too, and this one thickens nicely as you refrigerate it so the leftovers are even better :).
Oh these were goooood. I mean gooooood (in case you didn't get that the first time). The recipe came from my beloved magazine, Vegetarian Times, that comes to my mailbox every now and again (it only does 9 issues a year and I can't quite work out the schedule. I wish it would be monthly!) I had this recipe bookmarked for future cooking but never got around to it. It's so easy to go back into cooking those staple meals you know and rely on, you know? So trying out something new was something I kept putting off. Also, I haven't always had the best success with VT recipes but that could be my cooking skills. Still, I don't think that the recipes they print are exactly foolproof.