Classic French Lentil Soup
This classic French Lentil Soup is a cozy, nourishing meal made with olive oil, vegetables, and green lentils. It’s hearty, flavorful, quick and easy enough for a weeknight dinner.
Equipment
- 1 large dutch oven (cocotte)
- 1 immersion blender optional for creating creamy soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 bay leaf
- 2 sprigs fresh thyme
- ½ teaspoon salt
- black pepper to taste
- 1 cup dried green lentils other lentil varieties may be substituted
- 4 cups vegetable broth or chicken broth
- 1 lb. fresh tomatoes, diced or substitute one 14.5 oz can of diced tomatoes
- 2 tablespoons chopped fresh parsley for added flavor and garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Add the bay leaf, thyme, salt, and black pepper, and stir until fragrant.
- Pour in the lentils, vegetable broth, and diced tomatoes. Stir to combine.
- Bring to a gentle boil, then reduce to low-medium heat. Cover and simmer for about 30 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the fresh parsley.
- Taste and adjust seasoning if needed. Serve warm, with a drizzle of olive oil and a slice of crusty bread.
Notes
- If you want more of a soup-like consistency, simply add more broth or stock.
- If you’d like a creamier texture, use an immersion blender to blend part of the soup before serving.
- Leftover soup keeps beautifully — store it in an airtight container in the refrigerator and reheat gently the next day. It’s even better once the flavors have had time to mingle.
- This recipe can be made with any type of lentils. French lentils hold their shape better than red or yellow lentils, giving the soup a hearty, rustic feel.
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