Tomatoey French Onion & Lentil Soup

A comforting twist on the French classic. Sweet caramelised onions are simmered with Tomatoey French Lentils, herbs and white wine to create a rich, deeply flavoured soup. Topped with garlic-rubbed baguette and bubbling golden cheese, it's the ultimate winter warmer.

 

Written by Gaz Oakley
55 minutes Serves 4-6 Beginner
Tomatoey French Onion & Lentil Soup
Ingredients
  • 2 tbsp olive oil
  • 3 large white onions, halved and finely sliced
  • 3 tsp sea salt
  • 1 tsp ground white pepper
  • 1 tbsp fresh thyme leaves
  • 2 tsp dried sage
  • 1 tbsp plain flour (or gluten-free flour)
  • 240ml vegan-friendly white wine
  • 1 tbsp tomato purée
  • 1.5 litres hot vegetable stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • Garlic Croutons
  • 6 slices baguette or day-old bread
  • 1 garlic clove
  • Grated vegan cheese, to serve

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Heat the olive oil in a large heavy-based saucepan over a low heat.
  2. Add the onions, salt, white pepper, thyme and sage. Cook gently for 15–20 minutes, stirring regularly, until deeply softened and caramelised.
  3. Stir through the flour and cook for 1 minute.
  4. Pour in the white wine and bring to the boil.
  5. Add the vegetable stock, tomato purée, bay leaf, rosemary and Merchant Gourmet Tomatoey French Lentils.
  6. Cover and simmer for 15–20 minutes.
  7. Meanwhile, preheat the grill to 180°C.
  8. Toast the baguette slices until golden. Cut the garlic clove in half and rub over both sides of the toast.
  9. Ladle the soup into ovenproof bowls and top each with a slice of garlic toast.
  10. Sprinkle generously with the grated vegan cheese.
  11. Place the bowls on a baking tray and grill for 2 minutes until the cheese is melted and golden.

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