Classic French Lentil Soup Recipe – A Cozy Favorite

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There’s something timeless about a pot of French lentil soup simmering on the stove — the gentle sizzle of olive oil, the scent of thyme and bay leaves, and the way simple pantry staples come together into something comforting and deeply satisfying.

This French lentil soup recipe is one that you’ll turn to again and again. It’s quick enough for a weeknight, but it carries all the warmth and depth of traditional French cooking. This recipe is traditionally made with French green lentils (sometimes called Le Puy lentils), along with a few vegetables and good-quality vegetable broth. It’s hearty, healthy, and full of great flavor. I used green lentils for this post, which retain their shape similar to Le Puy lentils.

A Cozy Weeknight Favorite

This is the kind of meal that everyone loves, even my kids, and I love knowing that it’s packed with vitamins, minerals, and plant-based protein.

You don’t need anything fancy to make it, only a few pantry staples that you might already have on hand.  You’ll need olive oil, an onion, a couple of carrots and celery stalks, a handful of dried lentils, and a good broth or stock.

If you happen to have a large Dutch oven, cocotte, or sturdy soup pot, that’s ideal — French lentil soup needs to simmer slowly, allowing the lentils to release their earthy flavor as they cook. This Staub cocotte works nicely.

A Simple, Flavorful Process

Every great lentil soup begins with a base of olive oil and aromatics. In France, that often means onion, garlic, and sometimes shallots, softened gently over medium-high heat until sweet and fragrant. Add carrots and celery for body, then stir in thyme, a bay leaf, and a touch of black pepper to build layers of flavor.

Once your vegetables have softened, pour in your lentils and tomatoes — Le Puy lentils, regular green lentils, or even brown lentils all work beautifully. Each variety has its own character: Green lentils (including French green lentils) hold their shape, brown lentils turn creamier, and red lentils cook quickly if you prefer a softer texture. Whatever kind you choose, let them simmer gently in the broth until tender.

For the broth, I like to use vegetable broth (Kettle & Fire brand) for a classic French farmhouse feel, though chicken broth or chicken stock gives a deeper flavor. Some cooks even add a splash of white wine or red wine vinegar at the end for brightness — a little French secret ingredient that wakes up all the other flavors.

As the soup cooks, the lentils soften while soaking up the broth, the thyme, and the sweetness of the vegetables. The soup thickens into a beautiful, rustic stew.

A Few Tips for Success

• Cooking time: Lentils usually take about 30 minutes to become tender, depending on the variety. Taste near the end — you want them soft but not mushy.
• Consistency: Once the lentils are fully cooked, this recipe reads more stew-like than soup. If you prefer more of a soup-like consistency, just add more broth or stock.
• Texture: If you prefer a smoother soup, try using brown lentils. The outer skin is not as tough as green lentils. Alternatively, you can blend a portion of the soup with an immersion blender for a creamier finish while keeping some whole lentils for a hearty texture.
• Seasoning: Don’t forget to taste and adjust at the very end — sometimes a pinch of salt, a splash of olive oil, or a squeeze of lemon juice brings everything into perfect balance.
• For even deeper flavor, try tucking a bouquet garni — a small bundle of herbs tied with kitchen twine — into the pot while your soup simmers. It’s a classic French technique I shared in my Bouquet Garni guide, and it brings a subtle herbal note that makes the whole kitchen smell wonderful.
• Next day: Like many French soups and stews, this one tastes even better the next day, after the flavors have had time to mingle in the refrigerator.

What to Eat With French Lentil Soup

This soup makes a great lunch or dinner on its own, but it’s also lovely as part of a simple French-inspired meal. Here are a few ideas for pairing:

• As a main course: Serve a generous bowl of lentil soup with crusty bread — the perfect vehicle for soaking up every drop. Add a drizzle of olive oil or a scatter of fresh herbs like parsley or thyme.
• As a starter: Before a cozy meal of gratin or roast chicken, a small bowl of lentil soup sets the tone beautifully.
• As a side: Pair a small bowl with a crisp leafy greens salad dressed with olive oil and red wine vinegar, or alongside a slice of quiche for a French café-style lunch.
• As a next-day meal: Reheat the leftover soup slowly over low-medium heat, adding a splash of broth or water if it has thickened. It’s perfect for packing into a thermos for work or school.

Whether you’re serving it for dinner or warming it up the next day, this is one of those easy lentil soup recipes that feels comforting every time.

Storage & Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully, and the flavors only deepen over time. You can also freeze portions for a future quick meal — just thaw overnight and reheat gently.

If you plan to store it, let the soup cool slightly, then transfer it carefully using a ladle and paper towel to catch any spills — a small detail, but it makes cleanup easier.

Enjoy Your French Lentil Soup

There’s beauty in making something so humble and flavorful from such modest ingredients. A pot of French lentil soup, a loaf of bread, maybe a candle flickering on the table — that’s the essence of l’art de vivre: everyday moments made lovely.

Bon Appétit,

Gaby