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Loanding
A mouthwatering dish reminiscent of traditional French onion soup, made vegetarian with caramelized shallots and lentils in a rich vegetable broth.
Ingredients
- extra-virgin olive oil: 4 Tbsp (none)
- shallots: 6 piece (thinly sliced)
- garlic: 2 clove (minced)
- dried thyme: 1 tsp (none)
- all-purpose flour: 2 Tbsp (none)
- vegetable broth: 6 cups (none)
- vegan Worcestershire sauce: 1 Tbsp (none)
- bay leaves: 2 piece (none)
- French lentils: 1 cup (sorted and rinsed)
Metric Conversion
Stages of cooking
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In a large stockpot over medium heat, warm the olive oil. Add the shallots and cook for 10 to 15 minutes, or until they are tender and slightly caramelized.
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Add the garlic, thyme, and flour and cook for another 3 to 4 minutes.
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Raise the heat to medium-high. Add the broth, Worcestershire sauce, bay leaves, and lentils and bring to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender. Remove and discard the bay leaves before serving.
