This text is part of the special book Plaisirs
“This comforting lentil soup is not only delicious and filling, but awfully easy to make. As a bonus, it’s an economical, vegetarian and even vegan recipe,” argues Manon Lapierre.
Servings: 6
Ingredients
3 tbsp. olive oil
3 onions (depending on size, about 4 cups), diced
3 celery stalks, diced
4 carrots, diced
1 cup dried Puy lentils (or green lentils)
2 tbsp. salted herbs (from the bottom of the river or your vegetable garden!) — otherwise, simply salt to taste
1 liter of chicken broth (or vegetable broth for a vegetarian version)
5 cups of water
Preparation
1. Preheat the thermos for at least 10 minutes by filling it with boiling water.
2. Pour the olive oil into a casserole dish or a cauldron over medium heat. Leave to heat for about a minute and add all the onions. Lightly salt. Stir regularly, making sure the heat is not too hot, adjusting from medium to medium-low heat. The onions should melt and caramelize a little without grilling, about 15-20 minutes.
3. When the onions begin to caramelize, add all the other ingredients.
4. Bring to a boil, simmer for about a minute longer and transfer to the thermos (emptied of water). Close and hit the road.
5. Soup and lentils will be done in a few hours. You can garnish with greens and herbs when eating.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.
To see in video