Archive for February 1st, 2021

Caramelized Onion and Lentil Soup

Serves 2 (about 400 mL)


  • 150 g sweet onion, sliced thinly
  • 15 mL EVOO
  • 100 g dry red lentils
  • 500 mL beef or vegetable stock
  • 1 bay leaf
  • Gruyère crisp for garnish.
  • 2 g salt
  • Water


  1. Caramelize the onions with olive oil with a little salt.
  2. Cook the lentils with the bay leaf in the stock until soft. Remove the bay leaf, discard.
  3. Combine the caramelized onions with the cooked lentils and purée until smooth, adding a little stock until desired consistency is achieved.
  4. Serve in French onion soup bows garnished with the cheese crisp.


  • You can eat the crisp like a cracker, or you can crumble it into the soup for texture and flavour.

A creamy, hearty soup that will help keep you warm on these chilly winter days.

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