Description
A hearty and nutritious soup combining the flavors of French onion soup with protein-packed lentils. Perfect for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 slices whole-grain bread, toasted
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 20 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Remove bay leaf. Season with salt and pepper.
- Ladle soup into bowls, top with toasted bread and shredded cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- For a vegan version, omit cheese or use plant-based cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired