If you are in need of a nutritious midweek meal try a pot of this delicious lentil and onion soup. Legumes are a wonderful source of protein and this recipe will surely sate your appetite.
2 heads garlic
3 tbsp organic olive oil
6 red onions, thinly sliced
1 litre chicken stock
½ cup puy lentils
1 bay leaf
1 small baguette
8 dried figs, sliced
2 tbsp continental parsley, roughly chopped, to serve
1 Preheat oven to 200C (400F). Put the garlic into a baking dish, bake for 30-40 minutes or until soft. Allow to cool and peel discarding the skins.
2 Heat 2 tbsp of the oil in a large pan, add the onions and cook over low-medium heat for 30 minutes or until soft and caramelised. Add the stock, lentils and bay leaf to the onions in the pan, bring to boil, reduce heat and simmer for 20 minutes.
3 Thinly slice the baguette (you will need 8 slices) and brush each side with a little olive oil. Cook under a preheated grill until golden brown on both sides.
4 Mash the roasted garlic and ricotta together and spread over the croutons, top with the dried figs.
5 Serve soup sprinkled with the chopped parsley and accompany with the croutons.