A delicious filling vegetarian meal, served with bread and cheese
3 large diced onions
2 crushed garlic cloves
5 large finely sliced carrots
2 diced celery sticks
1 sliced leak, the white part
1-2 chopped turnips
1 kilo dried, rinsed and cleaned lentils
2 liters vegetable stock or 3 vegetable stock cubes added to 8 cups water
2 tbsp. Provence herbs
1 bay leaf
2 tbsp. tomato paste
Sauté onions until translucent then add in garlic, celery, turnips and carrots. Add to your soup pot with your liquid, herbs and bring to a boil. Add in your lentils and cook for 2 hours, mixing occasionally to stop it from sticking to the bottom.
That’s it! My kids love this dish with warm baguette and topped with shredded cheese or a dollop of sour cream. Hotdogs are nice for the kids as well, and this French dish traditionally served this way.
For my meat-eating friends, chop a 500-gram side of smoked bacon before adding your onions to the sauté. Both versions are delicious!
Saute your veggies first
the vegetarian version of the French favourite
add all ingredients and bring to a boil