Caramelised Onion and Lentil Soup with Mustard Parmesan Croutons Recipe
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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Caramelised Onion and Lentil Soup with Mustard Parmesan Croutons Recipe
The mustardy croutons with this soup are the best part. Make sure you have plenty of those!
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.
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