French Lentil Soup Recipe
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
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Servings
6 servings
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Calories
238 kcal
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Course
Soup
French Lentil Soup Recipe
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Recipe for French Lentil Soup that you can make in under 45 minutes with tips, tricks, variations, and freezing instructions all in one blog post. If you are looking for a heart-healthy way to feed your family, this gluten-free and vegan French Lentil Soup will do the job perfectly.
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Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 3 carrot peeled and chopped, medium
- 3 celery chopped, stalks
- 1 tablespoon tomato paste
- 3 garlic minced, cloves
- 1 diced tomatoes 14 ounce can, canned
- 1 bay leaf
- 1 teaspoon thyme chopped, leaves
- 1 1/2 cups French green lentils aka Lentils Du Puy, rinsed and picked over
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth preferably homemade
- 2 teaspoons balsamic vinegar
- 1/4 cup Italian parsley chopped - plus more as garnish, fresh
Instructions
- Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 10-12 minutes.
- Stir in the tomato paste and cook for a minute.
- Add garlic and cook for 1 more minute.
- Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.
- Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.
- Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 25-30 minutes.
- Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.
- Pour the soup in individual bowls and garnish it with more parsley.
Notes
- : Bring the leftovers to room temperature, pour them into an airtight container, and store them in the refrigerator for up to 3-4 days.
- : Bring your soup to room temperature and transfer it to an airtight container. Then, store it in the freezer for up to three months, thawing it in the fridge overnight when ready to eat.
- : Reheat it on the stovetop or in the microwave for 30-second increments until warm.
- Yields: This lentil soup recipe makes about 7-8 cups of soup and is ideal for serving 6 people. The nutritional values you see below are per serving.
- Green lentils: I made this recipe with French green lentils (aka du puy lentils). Compared to other types of lentils, they do a better job of keeping their shape and can stand longer simmering times. With that being said, you can make this recipe with regular green lentils and brown lentils. The texture of the soup could be a little bit mushy but it will still be good.
- Storage: Bring the leftovers to room temperature, pour them into an airtight container, and store them in the refrigerator for up to 3-4 days.
- Freezing: Bring your soup to room temperature and transfer it to an airtight container. Then, store it in the freezer for up to three months, thawing it in the fridge overnight when ready to eat.
- Reheat: Reheat it on the stovetop or in the microwave for 30-second increments until warm.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
38g
(13%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
1377mg
(57%)
Potassium
165mg
(4%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
5872IU
(117%)
Vitamin C
10mg
(11%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1377mg | 57% |
| Potassium | 165mg | 4% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 5872IU | 117% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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