French Lentil Soup
This classic French Lentil Soup is made with green lentils, vegetables, and herbs. It is a simple, budget-friendly one-pot dish with plenty of plant protein. It can be easily made vegan and gluten-free for easy meal preparation. 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, if you want deeper flavor
• 2 celery stalks, diced
• 6 cups low-sodium vegetable broth (or chicken broth)
• Use 1 teaspoon dried thyme or 2 teaspoons fresh thyme.
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1½ cups French green (Puy) lentils, rinsed
• 2 bay leaves
• 1½ teaspoons kosher salt, with extra to taste
• 2 cups chopped spinach or kale, added if desired
• 1 medium Yukon gold potato, diced small, optional
• ½ teaspoon smoked paprika (optional)
• ½ tsp. red pepper flakes, or as desired
• 1–2 teaspoons red wine vinegar or lemon juice, to finish
• ½ teaspoon black pepper, plus more to taste
• ¼ cup dry white wine, if using 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. Combine the onion, carrot, and celery with a light 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 it uncovered for a few extra minutes. Alternatively, blend 1–2 cups and stir them back into 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 some lentils or blend part of the soup. Stir the blended portion back into the pot.
- Smoked paprika creates a warm, deep smoky flavor. Add ½ teaspoon first and increase it based on your preference.
- 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.