*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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Thank you for visiting me here in my Kudos Kitchen. This recipe for French Onion and Lentil Soup is a good one and one you'll want to make in your own kitchen.
That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card.
It's on my list of things to do, and I'll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!
In the meantime, please enjoy it (such as it is). It truly is a delicious and easy dinner recipe, and I know it's one you'll find especially tasty!
TWISTED FRENCH ONION AND LENTIL SOUP {PRINT THIS RECIPE}
5 or 6 large sweet onions sliced relatively thin
1 tablespoon olive oil
2 healthy sprigs of fresh thyme leaves
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
½ cup lentils that have been rinsed and inspected for small stones.
32 ounces beef stock, plus more if you like a thinner consistency.
½ cup white wine
2 tablespoons Dijon mustard
5 slices of French bread, cut into 1" cubes
1 tablespoon olive oil
salt, pepper, and garlic powder to taste
1 cup shredded Gruyere or Swiss cheese
-Slowly saute the onions, thyme, bay leaves, salt, and pepper in oil, in a large dutch oven over medium-high heat until the onions are a deep golden color. Stir them on occasion but allow for the onions to develop their color without stirring constantly. This process should take a good 20 minutes (or more).
-Simmer on low for 20-25 minutes until the lentils are tender and to your liking.
-Add additional beef stock if you want a thinner consistency and continue to simmer until heated through.
-Meanwhile in a skillet over medium heat, saute the bread cubes in the olive oil and season with salt, pepper, and garlic powder until golden and crispy.
-Serve the soup with a generous helping of the French bread croutons over top and sprinkle with some Gruyere cheese.
I didn't feel like putting my soup under the broiler to melt the cheese (but you certainly can) so what I did was ladle the soup into crocks, add lots of crispy croutons, and top with shredded Gruyére cheese! Be still my heart!
Bumped up with flavor, bumped up with fiber. Serve this alongside a wonderful side salad and you're totally good to go. My French onion soup with a twist will warm your heart and make you say Mmmm, Mmmmm, good!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
kat says
Ok, now I want to make french onion soup again this week & try it with your twists!
TidyMom says
Renee this sounds DELICIOUS!!!
Thanks for linking up!
Winnie says
That looks like such a delicious soup...I love your step-by-step photos 😉
Leslie says
This sounds (and looks!) really great! I never would have thought of adding either lentils or mustard but it sure looks like a great twist!