Name: Green Lentil French Onion Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 4 large yellow and sweet onions; 2 tbs butter; 2 tbs olive oil; 2 cloves garlic, minced; 2 tbs flour; ½ cup dry white wine; 6 cups vegetable broth; 1 tbs balsamic vinegar; 1 tbs Italian seasoning; 1 cup gruyere, shredded; 10 thin slices French baguette; 1 cup Green Lentils Dried

This Green Lentil French Onion Soup is sure to be a must-have this holiday season. Not only is it flavorful and comforting, but it's also a great way to bring some nutrition to the table. Plus, it's filling and hearty enough to be served as a main course, yet light enough to have as an appetizer.

We think this recipe is everything a french onion soup should be and more. We love the addition of green lentils to the recipe.

green lentil recipe soup vegan

While this isn't the quickest recipe to make its flavor is worth the effort. The caramelized onions, vinegar, and broth combine to give you a soup steeped in flavor. The lentils also add protein and fiber to this recipe helping to make it a substantial meal and not just a soup on the side.

french onion soup recipe green lentils

Green lentils are a quick cooking lentil, that hold their shape when cooked. They also have a peppery flavor, making them a perfect paring for this recipe. We do prefer our lentils to have a bit of bite, so we cook them to al dente.

Green Lentil French Onion Soup

Rated 4.2 stars by 5 users

Servings

Prep Time

15 minutes

Cook Time

90 minutes

Author:

Palouse Brand

Ingredients

4 large yellow and sweet onions
2 tbs butter
2 tbs olive oil
2 cloves garlic, minced
2 tbs flour
½ cup dry white wine
6 cups vegetable broth
1 tbs balsamic vinegar
1 tbs Italian seasoning
1 cup gruyere, shredded
10 thin slices French baguette
1 cup Green Lentils Dried

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Directions

Slice the bottoms and tops off the onions and remove their skins, then cut in half from top to bottom. Slice each onion half into thin, half-moon slices.
Heat the butter and olive oil in a large pot over medium heat. Add the onions and cook for 40-45 minutes, stirring occasionally. If you want to cook them for a longer time for a stronger caramelized taste, you can.
Add the salt, flour, and garlic. Stir continuously and cook for two more minutes.
Add the vegetable broth, wine, balsamic, Italian seasoning, and dried lentils to the pot. Increase heat and bring to a boil. Cover, then reduce heat to low and let the soup simmer for 20-25 minutes, or until the lentils are tender.
While the soup is cooking, slice the baguette and shred the cheese.
Place the baguette on a cookie sheet, top with shredded cheese and broil for 1-2 minutes until, toasted and gooey.
Ladle the soup into bowls, top with cheesy baguettes and enjoy.

Comment 1

Robert Lopez on November 17, 2023

You could make the butter and olive oil optional. My wife and I are vegan and prefer to get all our oils from whole fresh plant foods. I slowly caramelize minced onion for every dish that says “add oil to a pan” to start a dish. The type of onion should be considered for the final dish if the dish uses less spice. For this dish stronger yellow onion is preferred. For some dishes milder sweet white onions provide the lubrication of oil without the stronger onion taste. Thank you for this and all the recipes.