The secret to this soup is the smoky frizzled onions. You cook them super slowly until they’re nice and soft, then add some chipotle, crank up the heat to caramelize them and give them some color. Plop some on each serving along with a drizzle of sour cream and you’re in heaven.

½ red onion, finely chopped
2 Tbsp olive oil
1 tsp ancho chile powder
¼ tsp cayenne powder
¼ tsp chipotle chile powder
1 ½ tsp cumin seeds, roughly ground
8 oz. red lentils, washed and any stones or dirt removed
3-4 cups water or stock
4 Tbsp tomato puree
1 15 oz. can black eyed peas, drained and rinsed
Salt to season

Smoky frizzled onions:
1 ½ red onions
2 Tbsp olive oil
¼ tsp chipotle chile powder
Pinch salt

To serve:
Sour Cream
Chopped parsley or cilantro

To make the soup, sauté the onions in the olive oil in a covered saucepan over low heat until they’re soft. Add the spices and cook for a minute or two more until the mixture is aromatic. Add the red lentils and water. Once the lentils are tender, add the tomato puree and black eyed peas and check for seasoning. You can puree the soup or serve as is.


While the soup is cooking, make the frizzled onions. Slice the onions in half and then thinly into half moons. Sauté the onions in the olive oil in a covered saucepan over low heat until they’re soft. Remove the lid, stir in the chipotle chile and salt and increase the heat, stirring often to keep the onions from sticking to the bottom of the pan and burning. Continue to cook until they’re nicely caramelized and jammy.

To serve, ladle the soup into bowls, drizzle with sour cream or Greek yoghurt and a dollop of the frizzled onions and parsley or cilantro.