French Lentil Soup Recipe
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French Lentil Soup Recipe
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French lentil soup is a hearty and flavorful soup that is perfect for a comforting meal on a chilly day. This classic soup is made with tender green lentils, bacon, aromatic vegetables, and savory herbs, creating a delicious and nutritious dish that is both filling and satisfying.
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Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 slices (130g/4.5oz) thick-cut bacon finely diced
- 1 large onion finely chopped
- 1 large carrot peeled and finely diced
- 2 celery stalks finely diced
- 4 baby leeks (or 2 small leeks) white and green parts only, finely diced
- Salt and freshly ground pepper to taste
- 3 cloves garlic minced
- 1 1/2 cups (275g) dried French green lentils (or any kind of green or brown lentils) rinsed and drained
- 1 can (14oz/397g) crushed tomatoes
- 8 cups chicken (or vegetable) broth
- 2-3 sprigs fresh thyme (or 1/2 tsp dried)
- 2 bay leaves
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Instructions
- In a large pot or Dutch oven, over medium heat, heat the olive oil and then cook the bacon until golden brown but not yet crispy, about 5 minutes.
- Add the onion, carrots, celery and leeks, along with a pinch of salt and pepper. Cook until the vegetables have softened and are beginning to caramelize, about 10-15 minutes. Then, stir in the garlic and cook for a few seconds until fragrant and no longer raw.
- Stir in the lentils, tomatoes, broth, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
- Remove the bay leaves and thyme sprigs, then season with salt and pepper to taste.
- You can serve as is, but I like to mash some of the lentils by pressing them against the sides of the pot with a wooden spoon. For an even thicker soup, you can use an immersion blender and pulse a few times or even blend 1/3 to 1/2 of the soup in a blender. It all comes down to how creamy or textured you want your lentil soup!
- Serve immediately, with a drizzle of olive oil and some crusty bread! You can also garnish with fresh thyme.
Equipments used:
Notes
- For a thicker soup: blend a portion of the soup in a blender or use an immersion blender to puree some of the lentils.
- Storage/Reheating Instructions:
- Let leftovers cool completely and store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop before serving.
- Freezing:
- Let the soup cool completely and then transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
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Calories
340kcal
(17%)
Carbohydrates
41g
(14%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
22mg
(7%)
Sodium
1427mg
(59%)
Potassium
869mg
(25%)
Fiber
17g
(68%)
Sugar
7g
(14%)
Vitamin A
2388IU
(48%)
Vitamin C
13mg
(14%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 1427mg | 59% |
| Potassium | 869mg | 18% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Vitamin A | 2388IU | 48% |
| Vitamin C | 13mg | 14% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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