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.

4 servings
Per serving (including side dish) : 401 calories / 58 g carbs / 11 g fat / 20 g proteins / 4 g fiber

Ingredients
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

Directions

1. Preheat oven to 200 °C (400 °F).
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the soup in 4 bowls, put a slice of bread on each, and garnish with Gruyère cheese.
7. Bake in the oven for about 5 minutes.

Bon appétit!

By Sophie Blais

Onion, Lentils and Candied Garlic Soup is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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