Mediterranean Lentil and Onion Soup

4 tbs (65g) butter
4 brown onions, peeled and thinly sliced
4 garlic cloves, peeled and sliced
a pinch of dried chilli flakes (optional)
1.2 litres chicken stock
1 cup puy lentils
a handful parsley leaves, washed and chopped
1 lemon, zest and juice
kosher salt and pepper to taste
a handful of fresh mint leaves, chopped
1 small baguette, thickly sliced
150g gruyere cheese, grated

Heat a large saucepan over medium high heat and melt the butter.

Add onions and cook for 20 minutes until well softened.

Add garlic and chilli, if adding, and cook for 2 minutes.

Add stock and allow it to simmer.

Add lentils and simmer over low heat for 30 minutes, until lentils are tender. Puy lentils hold their shape well, you want to avoid mushy lentils for this recipe.

Remove from heat and stir in parsley, lemon zest and juice.

Season to taste with salt and pepper.

Sprinkle over the mint.

Adjust the thickness of the soup by adding more stock.

To make the croutons, grill the bread on one side, turn and sprinkle with cheese.

Grill the cheesy bread until the cheese melts and turns golden.

Serve immediately.