Red Lentil Soup with Lemon and Caramelized Onions

I chose this lentil soup recipe for three reasons:

1. There's a box of frozen cooked red lentils that I was yet to use.
2. I'm leaving to Singapore in two days and there a big bunch of fresh parsley yelling at me.
   
3. Adrian likes caramelized onions.

So I adapted the recipe for the cooked red lentils. You can click here if you are using uncooked red lentils. Both of us like sourly taste hence the lemony touch suits us just fine. As predicted, Adrian was very impressed with the caramelized onions. I believe his words were "I can eat a whole bowl of just this". Why didn't he say it before? I could have just fried up the onions and be done with.

Ingredients:
Serves 2

• 1 cup cooked red lentils
• 2 cup water
  
• 1 tablespoon miso paste
  
• pinch of cayenne pepper
• 1/4 teaspoon turmeric powder
• sea salt and pepper to taste
• 1 tablespoon lemon juice
• 1 C parsley, chopped

• 1 small onion, sliced thin
• 1 tablespoon butter
• 1 teaspoon ground cinnamon
  
• 1 teaspoon natural cane sugar
• 1 Tablespoon lemon juice
• sea salt and pepper
  

1. To caramelize the onions, melt the butter over moderate heat. Throw in the onion and cook until beginning to brown. Sprinkle cinnamon and sugar evenly over onions and continue to cook until caramelized. Stir in lemon juice, salt and pepper.
2. In a saucepan, heat 1 tablespoon of butter. Stir in turmeric, cayenne, salt and pepper, and cook for 1 minute. Add cooked lentils, stirring to coat.
   
3. Combine with miso soup and bring to a boil. Turn off heat, and stir in chopped parsley and lemon juice. Ladle into bowls and serve with caramelized onions.