French Onion Lentil Beef’ish Broth
Serves 4-6 | Bowls
Easy | 45min - 1 hour
French onion soup is tricky if you don't eat beef as a key ingredient, unknown to many, is beef stock. With our new vegan beef flavouring we can finally enjoy this hearty soup without the beef stock. Add some crusty bread, or if you are confident a cheesy toast.
Ingredients
🌱 = Get It From The Source
2 tbsp olive oil🌱
4 white onions, finely sliced
1 tsp salt🌱
2 garlic cloves, crushed
1 tbsp plain flour🌱
150g green lentils, washed🌱
3 tbsp Beef’ish flavouring🌱
50ml apple cider vinegar🌱
3 bay leaves🌱
1 tsp dried thyme🌱
100g cavolo nero
roughly chopped
Fresh parsley, chopped
Salt and pepper🌱
Method
Heat a large heavy base pan to a medium/low heat and add your olive oil. Add the onions and fry for 15 minutes, stirring occasionally to pick up the caramelisation from the bottom of the pan.
In a cup mix the apple cider vinegar with 50ml water. In a large jug make a stock by adding the Beef’ish flavouring to 1.5 litres of boiling water. Leave both to one side.
Once the onions are soft, brown and shiny, add the garlic and fry for a further 1-2 minutes.Add the flour to the pan and cook for 30 seconds, followed by the apple cider vinegar/water mix to deglaze the base of the pan, cook for a further minute.
Add the Beef’ish stock, bay leaves, thyme and lentils and bring to a simmer. Lower the heat and place the lid on the pan, cook for 25-30 minutes until the lentils are soft.
Add the cavolo nero to the soup and cook it for 1-2 minutes. Season to taste and serve in a bowl with a drizzle of olive oil, sprinkle of fresh parsley and a chunk of sourdough bread.
