French Lentil Soup is a wholesome, deeply satisfying dish that showcases the earthy flavor of French green lentils in a rich, aromatic broth. This rustic soup features tender lentils simmered with classic French aromatics like carrots, celery, onions, and plenty of garlic, all enhanced with fresh thyme and a splash of red wine vinegar for brightness. Unlike some lentil soups that can be heavy or mushy, this version maintains a lighter, more refined quality while still being incredibly filling and nourishing. French green lentils, also called Puy lentils, hold their shape beautifully during cooking and have a slightly peppery taste that elevates this simple soup. Perfect for chilly evenings, meal prep, or whenever you want something healthy and delicious, this soup proves that humble ingredients can create extraordinary flavor when treated with care.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 and a half cups French green lentils (Puy lentils, rinsed)
- 3 tablespoons olive oil
- 1 large onion (diced)
- 3 medium carrots (diced)
- 3 celery stalks (diced)
- 6 cloves garlic (minced)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (or chicken broth)
- 2 cups water
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- Half teaspoon smoked paprika
- 1 teaspoon salt
- Half teaspoon black pepper
- 2 tablespoons red wine vinegar
- 2 cups fresh spinach or kale (chopped)
- Quarter cup fresh parsley (chopped)
- Crusty bread (for serving)
Nutrition Information (Per Serving):
- Calories: 245
- Protein: 14g
- Carbohydrates: 38g
- Fat: 7g
- Sugar: 5g
- Sodium: 785mg
- Fiber: 15g
- Cholesterol: 0mg
- Iron: 5mg
- Folate: 285mcg
1. Rinse and Prep the Lentils
Place the French green lentils in a fine mesh strainer and rinse them thoroughly under cold running water. Pick through them carefully, removing any small stones or debris that might be mixed in. French lentils are less likely to have debris than other varieties, but it’s still worth checking. Set the rinsed lentils aside to drain. Unlike red or yellow lentils, French green lentils don’t need soaking before cooking, which makes them convenient for last-minute meals.
2. Sauté the Aromatic Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. This trio is the foundation of French cooking called mirepoix and creates a flavorful base for the soup. Cook the vegetables for 8 to 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. The carrots should be slightly tender but still have some bite. The vegetables should smell sweet and fragrant as they cook.
3. Add Garlic and Tomato Paste
Add the minced garlic to the pot and cook for one minute, stirring constantly until fragrant. Be careful not to let it burn or it will taste bitter. Push the vegetables to the sides of the pot and add the tomato paste to the center. Let it cook for about 2 minutes, stirring occasionally. This caramelizes the tomato paste and deepens its flavor, removing any raw taste. The tomato paste adds body and a subtle sweetness to the soup.
4. Build the Soup Base
Add the rinsed lentils to the pot and stir to coat them with the vegetables and tomato paste. Pour in the vegetable broth and water. Add the bay leaves, fresh thyme sprigs, ground cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined. The cumin and smoked paprika add warmth and depth without overpowering the delicate lentil flavor. Bring the soup to a boil over high heat, then reduce to a gentle simmer.
5. Simmer Until Lentils Are Tender
Cover the pot partially with a lid and let the soup simmer gently for 35 to 40 minutes. Stir occasionally to prevent sticking and ensure even cooking. The lentils are done when they’re tender but still hold their shape with a slight bite. French green lentils should maintain their form and not turn mushy like red lentils. If the soup becomes too thick as it cooks, add more broth or water a half cup at a time until you reach your desired consistency. The soup should be thick and hearty but still spoonable.
6. Add Final Ingredients
Once the lentils are tender, remove and discard the bay leaves and thyme sprigs. Stir in the red wine vinegar, which brightens all the flavors and adds a subtle tang that makes the soup taste more complex. Add the chopped spinach or kale and stir until it wilts into the soup, which takes about 2 minutes. The greens add color, nutrition, and a fresh element. Stir in most of the chopped fresh parsley, reserving some for garnish. Taste and adjust the seasonings, adding more salt, pepper, or vinegar as needed.
7. Serve and Garnish
Ladle the hot soup into bowls and garnish each serving with the reserved fresh parsley. Drizzle a little extra virgin olive oil over the top for richness and shine. Serve with thick slices of crusty bread on the side for dipping into the flavorful broth. The soup is delicious on its own but becomes even more satisfying with good bread to soak up every drop. A crack of fresh black pepper on top adds a nice finishing touch.
Tips for Perfect French Lentil Soup
French green lentils, also called Puy lentils or lentilles du Puy, are essential for authentic texture. They hold their shape beautifully and have a peppery, slightly nutty flavor. Regular brown or green lentils can substitute but will be softer. Don’t use red or yellow lentils for this recipe as they break down completely and create a mushy texture that’s not right for this style of soup. Add a parmesan rind during simmering for incredible savory depth and umami. Remove it before serving. This is a classic trick for adding richness without meat. For a heartier version, add diced potatoes or sweet potatoes along with the lentils. They’ll cook in the same amount of time and make the soup more substantial. Bacon or pancetta adds wonderful smoky flavor. Cook it first until crispy, remove it, then use the rendered fat to cook your vegetables. Crumble the bacon back in at the end. The soup thickens considerably as it sits because lentils continue absorbing liquid. When reheating leftovers, add extra broth or water to thin it back to your preferred consistency. This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. A squeeze of fresh lemon juice at the end works if you don’t have red wine vinegar. The acidity is what brightens the soup and makes all the flavors pop. For extra vegetables, add diced zucchini, bell peppers, or mushrooms during the last 15 minutes of cooking. They’ll add nutrition and variety. Top each bowl with a dollop of Greek yogurt or sour cream for creaminess that contrasts beautifully with the earthy lentils. Make this soup vegan by using vegetable broth and skipping any dairy toppings. It’s naturally plant-based and packed with protein from the lentils. Fresh herbs make a big difference in this simple soup. If you have fresh thyme, use it instead of dried. Fresh rosemary is also wonderful. For a more substantial meal, serve over cooked rice or quinoa in the bottom of each bowl. The grains soak up the broth and make it even more filling. Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors develop and improve over time, making this perfect for meal prep. Add a splash of white wine along with the broth for extra depth and sophistication. Let it simmer for a minute to cook off the alcohol before adding the water.
