Easy

Olive oil

tablespoons

Onion

Pepper

Parsley

Soy sauce

tablespoon

Green lentils

Water

Onion soup

Peel the onions, chop finely and sauté in olive oil in a casserole or large saucepan.

Rinse the lentils well under running water, drain and add to the casserole dish. Unlike chickpeas, lentils do not need to be soaked in water before cooking. Cover with water, cover the pot and simmer over low heat for about 45 minutes.

When the lentils have melted, place the soup in a blender or vegetable press with a fine mesh to obtain a nice velouté. Then add the soy sauce. Add pepper to taste (the soy sauce is already quite salty, so there's no need to add extra salt). Sprinkle with chopped parsley and serve piping hot.

Easy

30 min

Vegan

Main course

Soup

Vegetarian

Servings

4

Nutrition

/ per serving

Directions

Step #1

7 min.

Step #2

45 min.

Step #3

3 min.

Sign in