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Hearty lentil and onion soup

This is a rustic take on classic French onion soup. The lentils make it substantial and nutritious as well as bringing their own unique earthy flavour. The croutons are the perfect finishing touch, though you can make the soup without them if you prefer.

Serves 4 (v, if using vegetable stock)

PREPARATION TIME

10 minutes

COOKING TIME

1 hour

4 tbsp olive oil

6 onions (about 900g/2lb in total), peeled and finely sliced

Salt and freshly ground black pepper

150g (5oz) Puy lentils

3 tsp finely chopped rosemary leaves

1 litre (1¾ pints) chicken or vegetable stock

For the Gruyère croutons

4 slices of white bread

75g–100g (3–3½oz) Gruyère cheese, grated

* Pour the olive oil into a large saucepan on a medium heat and, when nearly hot, add the onions. Season with salt and pepper and cook, uncovered, for 25–30 minutes, stirring regularly and scraping the bottom of the pan to dislodge the caramelised pieces and mix them in, until the onions are a deep golden brown.

* Add the lentils, rosemary and stock. Bring to the boil then reduce the heat, cover with a lid and simmer for about 25 minutes or until the lentils are tender.

* Shortly before the soup is ready, preheat the grill to high to make the croutons (if using).

* Toast the bread on both sides, then cover each slice with a thick layer of grated cheese. Place back under the grill and toast until bubbling and melted.

* Season the finished soup with salt and pepper to taste and divide between bowls to serve. Place a whole crouton on top of each bowl of soup and add a grinding of black pepper. (If the slices of bread are too large, you may want to cut them into squares before serving.)

Rachel’s tip

I always like to cook using extra virgin olive oil as I think it provides a divine depth of flavour. Throughout these recipes I've just called for olive oil but I recommend using extra virgin if you can, especially when used in a dressing.