French Lentil Soup
This classic French Lentil Soup with tender, peppery green lentils, vegetables, and herbs, one-pot, budget-friendly, and naturally high in plant protein, easily vegan and gluten-free, and perfect for make-ahead meals. Ideal for weeknights, meal prep, or a cozy weekend dinner.
Ingredients
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste (optional, for richness)
• 2 celery stalks, diced
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 teaspoon dried thyme (or two teaspoons fresh)
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1½ cups French green (Puy) lentils, rinsed
• 2 bay leaves
• 1½ teaspoons kosher salt, or to taste
• 2 cups chopped greens (spinach or kale), optional
• 1 medium Yukon gold potato, diced small, optional
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon red pepper flakes (optional, to taste)
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• ½ teaspoon black pepper, plus more to taste
• ¼ cup dry white wine, optional, for deglazing
• 2 tablespoons chopped fresh parsley, for serving
• Extra-virgin olive oil, for drizzling
Instructions
1. Sauté aromatics: Place a large pot on medium heat and warm the olive oil. Add onion, carrot, and celery with a pinch of salt. Cook, stirring often, until soft and fragrant, 7–10 minutes.
2. Add garlic and tomato paste: Stir in garlic for 30–60 seconds until fragrant. Stir in the tomato paste and let it cook for 1–2 minutes to bring out a richer flavor.
3. Deglaze (optional): Pour in wine, scraping up the browned bits. Let it reduce for about 1 minute.
4. Add tomatoes, herbs, and spices: Stir in the canned tomatoes, thyme, bay leaves, smoked paprika, and red pepper flakes if using.
5. Add lentils and broth: Stir in rinsed lentils. Pour in broth and add bay leaves. Bring to a gentle boil, then to a steady simmer.
6. Simmer until tender: Keep the soup simmering, uncovered or with the lid cracked, stirring occasionally, until the lentils are soft but remain whole, 25–35 minutes.
7. Adjust texture: For a thicker soup, simmer a few minutes more uncovered, or blend 1–2 cups and return it to the pot. For a thinner soup, stir in more broth or hot water.
8. Finish with greens: Stir in kale or spinach and cook until tender, 2–5 minutes.
9. Season and brighten: Remove bay leaves. Stir in vinegar or lemon juice. Salt and black pepper to taste.
10. Serve: Dish the soup into bowls, then finish with fresh parsley and a swirl of olive oil.
Notes
- French green lentils hold their shape best. Brown lentils work too.
- Use a low-sodium broth and season with salt gradually, as broth flavors can vary.
- For a creamier texture, mash a few lentils or blend a small portion of the soup and stir it back into it.
- Smoked paprika brings a deep, smoky flavor. Start with ½ teaspoon and adjust to your liking.
- For a meaty version, brown sausage, bacon, or ham first, then build the soup in the same pot.
- In an Instant Pot, sauté the aromatics, add the broth, and cook on high pressure for 8–10 minutes. Quick release, then stir in greens and a splash of acid.
- Store in the fridge for 4–5 days or freeze up to 3 months. Add broth when reheating and brighten with lemon before serving.