Onion, Lentils and Candied Garlic Soup
With the cold weather of winter, nothing is more comforting than a hearty soup! This is why I decided to share this delicious onion and candied garlic soup recipe. Note that adding lentils will transform this soup into a complete meal.
Per serving (including side dish) : 401 calories / 58 g carbs / 11 g fat / 20 g proteins / 4 g fiber
1 garlic bulb
10 ml (2 teaspoons) olive oil
4 big onions, sliced
60 ml (1/4 cup) balsamic vinegar
3 thyme sprigs
1 bay leaf
1 ¼ liter (4-5 cups) low-sodium beef broth
250 ml (1 cup) canned lentils
4 (140 g) small slices of whole wheat French bread
190 ml (3/4 cup) Gruyère cheese, grated
Salt and pepper, to taste
Side dish (per person)
½ tomato, sliced
8 baby carrots
- Preheat oven to 200 °C (400 °F).
- Cut the head off the garlic bulb. Pour 5 ml of olive oil over the bulb, and add salt and pepper. Wrap in aluminum foil, and place on an oven-proof plate. Bake for about 30 minutes.
- In a large pan, cook the onions in 5 ml of olive oil over medium-low heat, for about 15 minutes or until they are tender and caramelized.
- Deglaze with balsamic vinegar, scraping all the juices from the bottom of the pan. Add the thyme, bay leaf, beef broth, lentils, salt, and pepper. Bring to a boil, lower heat, and let simmer for about 20 minutes.
- Once the garlic is candied and has cooled down, press the bulbs to take out the pulp, and add it to the soup. Mix thoroughly.
- Pour the soup in 4 bowls, put a slice of bread on each, and garnish with Gruyère cheese.
- Bake in the oven for about 5 minutes.
By Sophie Blais