FRENCH LENTIL SOUP

This nourishing French lentil soup is deeply flavorful. Filled with rich hearty textures, it’s comforting and delicious. A staple offering at rustic restaurants in the French countryside, this savory soup is an experience worth having.

PIN FRENCH LENTIL SOUP

Most carnivores won’t miss having meat in this soup. But if meat-loving taste buds must be satisfied, it’s easy to make that happen. Dice up 4 slices of bacon. Cook it in the soup pot over medium heat until crisp. Then proceed with the recipe. Or, add some baked chicken meatballs to the finished dish.

French lentils are the favored choice for this vegetable soup because they’re special. They have a richer, earthier, more delicious flavor than other lentils. They also hold their shape. They don’t fall apart while cooking.

On cold-weather days, having this healthy French lentil soup simmering on the stovetop feels warm and satisfying. Packed with rustic flavors, the rising aromas are irresistible! So slip on an apron and pull out a pot. Let’s get started. If you can chop and sauté, you can make this simple easy recipe!

INGREDIENTS

SHOPPING TIP: French lentils are often called Le Puy lentils. They’re easy to find at organic markets, Whole Foods, Trader Joe’s, and bulk food stores. Look for them in the aisle with rice or soup mixes, or the ethnic flavors aisle.

• Olive oil
• Butter
• Yellow onions
• Shallots
• Leeks
• Carrots
• Celery
• Garlic cloves
• Fresh thyme
• Ground cumin
• Salt and pepper
• Chicken stock, good quality
• French lentils
• Dijon mustard made with white wine
• Dried bay leaf
• Red wine vinegar
• GARNISHES: Olive oil and Parmesan cheese

OPTIONAL: Tomato paste to flavor and thicken.

EASY INGREDIENT SWAPS

Missing an ingredient for this French lentil soup? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.

• BUTTER: Use more olive oil instead.
• YELLOW ONIONS: Use all shallots instead.
• SHALLOTS: Substitute with yellow onions.
• LEEKS: Sub with scallions (green onions).
• GARLIC CLOVES: Use garlic powder (to taste) instead.
• FRESH THYME: Used dried thyme instead. One teaspoon dried thyme is equal to 1 tablespoon minced fresh thyme. If you don’t have dried thyme, try oregano, basil, Italian seasoning, savory, or Herbes de Provence.
• CHICKEN STOCK: Use chicken broth, beef stock, or vegetable stock.
• FRENCH LENTILS: Use green lentils or brown lentils instead. For these options, the cooking time will be shortened. (French lentils are actually a variety of green lentils. A bit darker in color, they’re smaller in size with a firmer texture that requires more cooking time than with other lentils.)
• DRIED BAY LEAF: The flavor is very subtle. So if you don’t this on hand, just leave it out! You can also add a few pinches of crushed dried oregano or rosemary.
• DIJON MUSTARD: Use whole-grain mustard or yellow mustard. If you don’t have these either, sub with tomato paste.
• RED WINE VINEGAR: Use red wine, apple cider vinegar, or lemon juice.
• PARMESAN CHEESE GARNISH: Use Pecorino Romano instead.

RECIPE STEPS

RECIPE PREP: Dice veggies by hand, or use a food processor to speed things up. Add lentils to a large bowl. Cover with super-hot boiling water. Let them sit and soften while you start the recipe. This will help them cook faster.

• STEP 1: Form the aromatic flavor base. Add olive oil and butter to a large Dutch oven over medium heat. Once butter has melted, sauté onions, shallots, leeks, and garlic with cumin, thyme, salt and pepper. Stir frequently until veggies are translucent and tender, about 20 minutes.
• STEP 2: Add carrots and celery to the pot. Sauté 10 minutes. Add chicken stock. Scrape the bottom of the pot with a wooden spoon to release any brown bits. Drain lentils in a colander. Transfer them to the pot. Add tomato paste (if using), dijon mustard and bay leaf. Stir briefly.
• STEP 3: Cover the pot with a lid. Bring soup to a boil. Reduce heat and remove the lid. Simmer uncovered for 1 hour or until lentils are tender and soup has thickened.
• STEP 4: Remove bay leaf. Adjust seasonings to taste. Add red wine vinegar. It enhances the flavor and brightens the finished dish. Stir briefly. Ladle soup into bowls. Garnish with a drizzle of olive oil and a generous sprinkling of freshly-grated Parmesan cheese. Serve hot.

RECIPE FAQ

These are the most commonly asked questions when making French lentil soup, and the most helpful answers for recipe success.

MORE COZY SOUP RECIPES

These must-make soup recipes will carry you through the cold-weather months. When it’s windy, raining or snowing outside, there’s nothing more cozy and satisfying than a simmering pot of soup on the stovetop.

• CREAMY ASPARAGUS SOUP
• BUTTERNUT SQUASH SOUP
• MINESTRONE SOUP
• ALPHABET SOUP
• BEST WONTON SOUP
• ITALIAN WEDDING SOUP
• LOADED BAKED POTATO SOUP

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

The whole family loves this savory recipe. They say it’s the best French lentil soup. I love that it’s healthy and nourishing, and hearty enough to satisfy the hungriest of appetites. I often double the recipe and freeze half for later.

If you too enjoyed this rustic French recipe, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.

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FRENCH LENTIL SOUP > JOIN THE CONVERSATION

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