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Lentil, Fennel and French Onion Soup

Course Soup
Cuisine French
Keyword blue cheese, french onion soup, lentil soup, Lentil, Fennel and French Onion Soup, lentils, onion soup, vegetarian french onion soup, veggie soups
Servings 8 small bowls

Equipment

  • Large saucepan
  • Baking tray

Ingredients

  • 2ish cups Caramelized onions and fennel (1 batch, so approximately 2 cups, though this can vary)
  • 8 cups Vegetable broth
  • 1 cup Brown lentils Rinsed and strained
  • 2 Bay leaves
  • 2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Baguette Cut into slices to fit inside your bowl and then sliced in half
  • 2 cups Gruyere cheese Thickly shredded

Instructions

  • Add your batch of caramelized onions and fennel, 8 cups veggie broth, 1 cups brown lentils, 2 bay leaves, 2 tsp salt, and 1/4 tsp freshly ground black pepper to a large saucepan and bring to a boil.
  • Once boiling, reduce heat and simmer for about 3 minutes, or until the lentils are tender but not mushy. Add more salt and pepper to taste, and remove bay leaves before serving.
  • Slice the baguette in half lengthwise and then cut it into smaller pieces that will fit in the bowls you'll be serving your soup in. Place each slice cut side up on a baking sheet lined with parchment paper and top with 1/4 cup thickly shredded gruyere cheese (feel free to add more if you'd like). Then broil on high for 5-7 minutes, or until the cheese is melted and a bit toasted.
  • Add soup to each bowl, then top with a slice of cheese baguette (cheese side up). Then enjoy!