Lentil Soup

Simple soup with caramelized onions.

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
  • Vegetable bouillon, 5 g

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.

Add rice.

  • Jasmine rice, 125 g
  • Water

Add the rice and additional water, if necessary to maintain consistency.

Continue cooking until rice is done, about 15 minutes.

Finish and serve.

  • Salt
  • Black pepper

Season to taste with salt and pepper.