Puy lentil, red onion and herb soup Ingredients 300 g puy lentils 1 bay leaf 1 pinch of salt 1 red onion 2 tbsp extra virgin olive oil (plus more for serving) 1 sprig sage 1 sprig rosemary 1.5 l vegetable stock 1 tbsp freshly chopped parsley and chives Served with homemade onion ciabatta Rinse the Puy lentils and place in a pot with plenty of water and one bay leaf. Cook for about 25 minutes, then add one pinch of salt and stir. Drain, discard the bay leaf and rinse again. Chop the red onion and place in a capable pot with the oilve oil, sage and rosemary, and sauté for a few minutes, then add the lentils, followed by the vegetable stock. Simmer for about 30 minutes, and just before serving add the chopped parsley and chives and another drop of extra virgin olive oil.
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