Sweet caramelised onions and earthy lentils are fabulous friends in this soup. The best part? The mustardy croutons — make sure you have plenty of those!
Serves: 1
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large brown onion, sliced
- 1 tbsp coconut oil or ghee
- 1 large clove garlic, peeled & chopped
- 2 tbsp black beluga lentils
- 1½ cups stock or broth
- ¼ tsp ground black pepper
- 1 bay leaf
- Parsley, to serve
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- Croutons
- 1 tbsp oil
- 2 tbsp grated Parmesan
- 1 tsp mustard
- 1 slice bread, cut into cubes
Method
- Add onion and oil to saucepan and cook over low heat until lovely and caramelised.
- Add garlic and cook for another minute.
- Add lentils, stock, pepper and bay leaf, and simmer for around 20 mins, until lentils are cooked.
- To make croutons, mix together oil, Parmesan and mustard, then add bread, tossing well with your hands to make sure everything is nicely coated.
- Place in oven at 180°C and bake for 5 mins, or until bread begins to turn golden.
- Serve soup with croutons piled on top and garnish with fresh parsley.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
