• 1 cup of du puy lentils soaked for at least 8 hrs (or you can use 1 drained can if you are time poor)
  • 4 onions sliced into rounds
  • 1 clove of garlic peeled
  • 2 tablespoons of jt’s coconut oil
  • handful of lemon thyme – woody stalks removed
  • 3-4 bay leaves
  • 1 star anise
  • stick of cinnamon
  • 1.5 litres of vegetable stock (or chicken or beef if you are not vegan)
  • 1 tablespoon of potato starch
  • parmesan cheese to serve (omit if desired)

Nourishing lentil and onion soup

In a medium heat pan melt the coconut oil and add the onion slices. Caramelise these over a low heat for 20 minutes until soft and golden. Then add the remaining ingredients (reserve the cheese for topping) and bubble away until the soaked lentils are cooked – 20 or so minutes or 10 minutes if using tinned lentils to allow the flavours to develop. Add some water to the potato starch and stir into the soup. Cook for a few more minutes until it thickens slightly. Remove star anise, cinnamon and bay leaves and serve in large bowls with some crusty bread and top with cheese if desired. Delicious and so warming! Enjoy.