French Onion Soup with Lentils
A rich and creamy French onion soup with lentils, made with deeply caramelized onions, split red lentils and tomato passata. Vegan, gluten-free and full of umami, with a comforting texture and plenty of plant-based protein.
Equipment
- 1 Blender
Ingredients
- 4 Large Onions About 700 - 800 grams
- 2 Carrots
- 320 gr Red Lentils
- 25 gr Vegan butter
- 1 tbsp Olive Oil
- 200 gr Tomato Passata
- 600 ml Vegetable Broth Use more if need
- 1 tsp Dried Thyme
- To Taste Sea Salt
- To Taste Black Pepper
Instructions
- Slice the onions thinly, but not too finely. Heat the vegan butter and olive oil in a large pot, then add the onions. Cook over low heat for about 40 minutes, stirring occasionally, until deeply soft and caramelized.
- Rinse the split red lentils under running water and add them to the caramelized onions. Season with salt, black pepper and dried thyme, then stir well.
- Pour in the tomato passata and hot vegetable broth. Stir, lower the heat and cover with a lid.
- Let the soup simmer gently for about 20 minutes. The red lentils will cook quickly, but the extra cooking time allows them to begin breaking down and naturally thicken the soup.
- For an even creamier texture, transfer a portion of the soup to a blender and blend until smooth, then stir it back into the pot. This step is optional.
- Serve hot with plant-based sour cream or unsweetened vegan yogurt mixed with a little lemon juice, if desired. Alternatively, serve with toasted bread and grated vegan cheese for a more classic French onion soup finish.
If the onions begin to dry out or brown too quickly, add 1 tablespoon of water.
Notes
Storage Note
Store the French onion soup with lentils in the refrigerator, covered or in an airtight container, for up to 3–4 days. The soup will naturally thicken as it sits, so add a splash of hot water or vegetable broth when reheating if needed.Freezing Note
You can freeze the soup for up to 2–3 months in an airtight freezer-safe container. Let it cool completely before freezing and leave a little space at the top of the container for expansion. Thaw overnight in the refrigerator, then reheat gently on the stove, adding a little water or broth if the soup has become too thick.Nutrition Note
The nutritional information is an estimate and may vary depending on the exact lentils, tomato passata, vegetable broth, vegan butter, oil and toppings used. For the most accurate result, adjust the calculation based on the specific products and quantities you choose.Recipe Testing Note
All recipes on this site, including this French onion soup with lentils, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.Substitutions Note
If you would like to try different lentils, omit the tomato passata, use only olive oil, or experiment with other variations, you can find all the suggested options in the dedicated sections above the recipe card.Nutrition
Serving: 500grCalories: 410kcalCarbohydrates: 62gProtein: 22gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 717mgPotassium: 1022mgFiber: 27gSugar: 9gVitamin A: 657IUVitamin C: 16mgCalcium: 90mgIron: 7mg