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An easy, peasy onion soup recipe that will fit right in to your fitness plan

Is it lunchtime yet? We’re starving.

Source: Shutterstock/Marzia Giacobbe

YOU ARE NOT ‘uppity’ if you make this for your friends – though if you mention the word croutons, that changes it entirely.

These are nothing more than chunks of bread with cheese on top, but we’re gonna leave that decision about whether to include or not down to yourself.

It’s perfect to warm you up after a long hike or cycle in the mountains and it’s so good it might even make you go harder to get home quicker.

The reason this soup takes so long to cook — 45 minutes or so — is because the lentils are pesky little devils and it takes a while to get them nice and tender.

But it’s worth the wait…

Ingredients

  • Olive oil
  • 8 onions peeled and sliced
  • 1.2 litres of vegetable stock
  • 140g green lentils
  • Salt and pepper to taste

Method

Into a medium heat saucepan add your onions and cover with a lid, stirring frequently, making sure they don’t stick. Do this for about 20 minutes until the onions are soft and translucent.

Pour in your vegetable stock and lentils and increase the heat, bringing the mixture to a boil.

Now reduce the heat and simmer for 10 minutes, all the time testing the lentils to check their tenderness. The last thing you want to be swallowing is mini bullets so make sure they’re softened.

Add in plenty pepper and a little salt.

You are done! Enjoy

Add in your croutons if you please. To make them just toast some bread under a grill with some cheddar cheese on top … careful not to burn either.

The easiest, healthiest vegetable soup recipe that will fuel your workouts this week

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TheScore Team

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