Birds Eye Frozen Onions are the best product, no more tears! A delicious, hearty soup; and so easy!
Prep time:5 mins
Cook time:20 mins
- 50g butter
- 500g frozen Birds Eye Chopped Onions
- 1 tablespoon brown sugar
- 2 cups vegetable stock
- 400g can Edgell Brown Lentils, undrained
- 1 ½ cups water
- 2 teaspoons ground coriander
Melt butter in a large saucepan, add frozen Birds Eye Chopped Onions and sugar.
Cook over medium high heat, uncovered, for 15 minutes stirring occasionally until well browned.
Add stock, Edgell Brown Lentils, water and coriander. Bring to the boil.
Serve with crusty bread and garnish with fresh coriander.