Gluten Free | Institutional | Traditional

Onion soup with Pardina lentils

Ingredients:

Onion soup with Pardina lentils

  • 120 g brown lentils
  • 3 large onions
  • 1 tsp butter
  • 2 tbsp olive oil
  • 1 fresh rosemary branch
  • 1 l vegetable broth
  • 1 Pedro Ximénez cup
  • 4 slices of country bread
  • 2 cloves of garlic
  • 4 tbsp grated Gruyère cheese
  1. Wash the pardina lentils well, soak them for an hour and cook them with a bay leaf until they are tender. Reserve.
  2. Peel the onions and cut them into a feather.
  3. Heat the butter with the olive oil, add the onion and a pinch of salt, and cook gently for about 30-35 minutes or until they are tender and golden in color. Pour in the wine, raise the flame to evaporate, and pour in the broth and rosemary. Cook for 10 minutes, add the lentils and cook for 5 more minutes.
  4. Meanwhile, toast the slices of bread, rub them with the garlic and place the grated gruyère on top. Gratin for a few minutes on the grill so that the cheese melts.
  5. Serve the soup with the tostadas.
Starter
Gluten Free, Institutional, Traditional

Method:

Onion soup with Pardina lentils

  • 120 g brown lentils
  • 3 large onions
  • 1 tsp butter
  • 2 tbsp olive oil
  • 1 fresh rosemary branch
  • 1 l vegetable broth
  • 1 Pedro Ximénez cup
  • 4 slices of country bread
  • 2 cloves of garlic
  • 4 tbsp grated Gruyère cheese
  1. Wash the pardina lentils well, soak them for an hour and cook them with a bay leaf until they are tender. Reserve.
  2. Peel the onions and cut them into a feather.
  3. Heat the butter with the olive oil, add the onion and a pinch of salt, and cook gently for about 30-35 minutes or until they are tender and golden in color. Pour in the wine, raise the flame to evaporate, and pour in the broth and rosemary. Cook for 10 minutes, add the lentils and cook for 5 more minutes.
  4. Meanwhile, toast the slices of bread, rub them with the garlic and place the grated gruyère on top. Gratin for a few minutes on the grill so that the cheese melts.
  5. Serve the soup with the tostadas.
Starter
Gluten Free, Institutional, Traditional

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