Lentil Soup
Simple soup with caramelized onions.
Cook rice.
- Jasmine rice, 1 gō
- Water
- Salt
Wash rice. Add to salt cooker with a bit of salt, fill with water to the appropriate mark, then set to cook.
Caramelize onions.
- Onions, 250 g Quarter, then slice thin.
- Olive oil, 50 g
- Salt
- Black pepper
- Tomato paste, 30 g
Place onions and oil in a large skillet over medium heat. Season to taste.
Cook gently, stirring frequently, for about 20 minutes or until the onions are a deep golden brown.
When onions are done, add tomato paste and cook until fragrant.
Add and cook lentils.
- Lentils, 225 g Check for stones, then rinse.
- Water, 1500 g
- Vegetarian bouillon
Add lentils, water, and bouillon to pot. Bring to a gentle boil.
Cook for 30 minutes, or until lentils have softened but are not quite done.
Finish and serve.
- Salt
- Black pepper
Add rice to pot. Season to taste with salt and pepper.