Hearty French Lentil Soup
There’s something so special about a warm bowl of soup. This French lentil soup is my go-to recipe when I want something that feels fancy but is a piece of cake to make. It’s packed with healthy veggies and earthy lentils, all swimming in a savory broth.
I love how the fresh herbs and a little bit of lemon juice brighten everything up. It’s the kind of meal that warms you up from the inside out.
Why You’ll Love This Lentil Soup
This soup is a game-changer for cozy nights in. It’s one of my favorite one-pot meals, which means less mess and more time to relax. You get so much flavor from simple, wholesome ingredients.
The French green lentils hold their shape perfectly, giving the soup a wonderful texture that’s never mushy. It’s a healthy dish that’s also incredibly filling and satisfying.
If you’re a soup lover like me, you’ll also fall head over heels for my Creamy Asparagus Soup and this hearty Broccoli Cheddar Potato Soup.
Ingredients You’ll Need
Here are the simple ingredients you need to make this soup. Check the recipe card below for the exact amounts!
- Olive oil: I use this for sautéeing the veggies beautifully.
- Vegetables: You’ll need diced onion, carrots, and celery to create a sweet, flavorful base. I also add minced garlic for aroma and a diced russet potato to make it hearty.
- French green lentils (de Puy lentils): These little gems hold their shape and have a great taste.
- Vegetable broth: This creates the flavorful base for our delicious soup.
- Lemon juice: A splash of fresh lemon juice brightens up all the flavors.
- Herbs and seasonings: Fresh rosemary and thyme are KEY here. They infuse the soup with a wonderful, earthy aroma that just screams comfort. And, of course, salt and pepper to taste.
How to Make French Lentil Soup
Making this soup is super easy. Just follow these simple steps to create a delicious and comforting meal.
Step 1: Sauté the Veggies
First, heat the olive oil in a large Dutch oven pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook them for about 5-7 minutes until they are soft and fragrant.
Step 2: Add Aromatics and Potato
Next, stir in 3 minced garlic cloves and cook for another minute until you can smell that amazing garlic aroma. Then, add 1 diced medium russet potato to the pot and give everything a good stir to combine.
Step 3: Simmer the Soup
Now, add 1 cup of rinsed French green lentils, 6 cups vegetable broth, 2 sprigs of fresh rosemary, and 1 teaspoon fresh thyme leaves. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer.
Step 4: Cook Until Tender
Let the soup simmer for about 25-30 minutes, or until the lentils and potatoes are perfectly tender. You’ll know it’s ready when the lentils are soft but not falling apart. Your kitchen will smell amazing!
Step 5: Finish and Serve
Finally, remove the rosemary sprigs from the pot. Stir in 1 tablespoon fresh lemon juice, and season with salt and pepper to your liking. Give it one last stir, serve it hot, and ENJOY!!!
Tips for the Best French Lentil Soup
Here are a few of my favorite tips to make sure your soup turns out perfectly every time.
- Rinse your lentils. Always give your lentils a good rinse to remove any dust or debris.
- Don’t overcook. Keep an eye on the lentils so they stay tender but not mushy.
- Use fresh herbs. Fresh rosemary and thyme add so much more flavor than dried herbs.
- Fresh lemon juice. Squeezing a fresh lemon at the end makes the flavors pop.
- Dice veggies uniformly. Try to cut your vegetables into similar-sized pieces for even cooking.
- Taste and adjust. Don’t be shy! Taste the soup before serving and add more salt if needed.
Variations and Substitutions
Want to mix things up? Here are some fun and easy ideas to make this recipe your own.
- Add some greens. Stir in a handful of fresh spinach or kale during the last few minutes of cooking until they wilt. It’s an easy way to add more nutrients!
- Spice it up. If you like a little kick, add a pinch of red pepper flakes with the garlic. It gives the soup a lovely warmth without being too spicy.
- Switch up the herbs. Feel free to use other fresh herbs like parsley or a bay leaf. Each one will give the soup a slightly different, but still delicious, flavor.
- Add a different protein. For a non-vegetarian version, you can add some cooked sausage or bacon. It will make the soup even heartier and more savory.
- Use different lentils. Brown or red lentils work too, but they cook faster and will have a softer texture. Just be sure to adjust the cooking time accordingly.
Make-Ahead and Storage Tips
I love making a big batch of this soup on the weekend. It’s perfect for meal prep! To make it ahead, just follow the recipe as written. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. The flavors get even better the next day, which is a huge win in my book!
If you want to freeze it, let it cool and then pour it into freezer-safe bags or containers. It will last for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stovetop.
Recipe FAQs
What are French green lentils?
French green lentils, or Puy lentils, are small, dark green lentils known for holding their shape well when cooked. They have a delicious, peppery flavor that’s perfect for this soup.
Can I use a different type of lentil?
Yes, you can use brown or red lentils. Just remember that they cook faster and will result in a softer, mushier texture, so adjust your cooking time as needed.
Is this French lentil soup vegan?
Yes, this recipe is naturally vegan and vegetarian. Just make sure you are using a certified vegetable broth to keep it that way.
Can I add meat to this soup?
Of course! Cooked, crumbled sausage or bacon would be a delicious addition. Just stir it in at the end to heat it through.
How do I store leftover French lentil soup?
You can store leftovers in an airtight container in the fridge for up to 5 days. It’s great for easy lunches or dinners throughout the week!
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I make the soup creamier?
For a creamier texture, you can use an immersion blender to blend a small portion of the soup. Or, stir in a splash of coconut milk at the end.
Can I add other vegetables?
Absolutely! Feel free to add other veggies you have on hand, like mushrooms, bell peppers, or zucchini. It’s a great way to clean out the fridge!
What to serve with French lentil soup?
This soup is amazing with a side of crusty bread for dipping. My Homemade Cheesy Garlic Bread is a perfect match. A simple side salad like this French Carrot Salad also works wonders.
Hearty French Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 medium russet potato (diced)
- 1 cup French green lentils (Puy lentils, rinsed)
- 6 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened.
- Add Aromatics: Stir in the minced garlic and cook for one more minute until fragrant. Then, add the diced potato and stir everything together.
- Combine and Simmer: Add the rinsed lentils, vegetable broth, rosemary sprigs, and thyme. Bring the mixture to a boil, then reduce the heat, cover, and simmer.
- Cook Until Tender: Let the soup simmer for 25-30 minutes, or until the lentils and potatoes are tender. Make sure not to overcook the lentils.
- Finish and Serve: Remove the rosemary sprigs from the pot. Stir in the fresh lemon juice and season with salt and pepper. Serve hot and enjoy!
Notes
- Rinsing the lentils before cooking helps remove any dirt or debris.
- For the best flavor, use fresh herbs like rosemary and thyme.
- A final squeeze of fresh lemon juice brightens up the soup.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes beautifully for up to 3 months.
