Parmentier with lentils and caramelized onions


  • 250 g lentils of your choice
  • 3 onions
  • 1 carrot
  • 2 tablespoon(s) of olive oil
  • 2 tablespoon(s) of sugar
  • 2 tablespoon(s) balsamic vinegar
  • 2 tablespoon(s) soy sauce
  • 25 cl of vegetable broth
  • 2 tablespoon(s) of tomato paste
  • salt and pepper

  • puree

  • 2 kg of potatoes
  • 12.5 cl of natural vegetable milk, neutral in taste
  • 100 g of vegetable margarine


  1. Cook the lentils in water depending on the variety. They should be a little firm. Drain them.

  2. Peel and finely slice the onions, cut the carrot into brunoise.

  3. Place the onions with the olive oil in a sauté pan over medium-high heat. When they become translucent, add the carrot. Reduce heat to low and let cook.

  4. Add the sugar and let caramelize over medium heat. Deglaze with the balsamic vinegar and mix. Reduce heat to low, stir often.

  5. Pour in the lentils and soy sauce, add the broth and tomato paste. Cook for a few minutes and adjust the seasoning to taste.

  6. Prepare the puree. Peel the potatoes and cut them into medium-sized pieces.

  7. Cook them in boiling water until they are tender. Drain them then mash them using a potato masher, with the milk and margarine.

  8. Pour the lentils into a large dish and cover them with the puree. You can add a thin layer of breadcrumbs and a little margarine to brown for 5 minutes under the grill.

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