France Soupe aux Lentilles (Lentil Soup)
Soupe aux lentilles, or lentil soup, is an easy French classic that is ideal for cold winter nights. The first records of lentil soups date back to the ancient Greeks, many millennia ago—perhaps as far back as 9000 BC. A simple concoction, lentil soup benefits from regional tastes and the availability of local spices. In France, this soup is best served as a starter or a light lunch, and can be garnished with the aromatic fresh herbs that are so common in French cooking.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 2½ cups (375 g) chopped sweet onion
- 1 cup (225 g) chopped celery
- 1 cup (128 g) chopped carrot
- ½ tsp (2.5 ml) dried thyme
- 4 garlic cloves, minced
- 1 bay leaf
- 1½ cups (300 g) dried petite green lentils
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) water
- 1 can (14.5 oz/400 g) petite-cut diced tomatoes, drained
- 2 Tbsp (30 ml) fresh lemon juice
- Salt, to taste
- Ground black pepper, to taste
Directions
- Pour olive oil into a pot set over medium-high heat.
- Add onion, celery, carrot, thyme, garlic, and bay leaf to the hot oil, sautéing for 10 minutes.
- Add lentils and stir constantly for 2–3 minutes.
- Add broth, water, and tomatoes.
- Bring mixture to a boil, cover pot, reduce heat, and simmer for about 40 minutes or until the lentils are tender.
- Remove pot from the heat and let cool for 5–10 minutes.
- Add 3 cups of the lentil mixture to a food processor or blender. If the ingredients are too warm, be sure to allow steam to escape when the lid is attached.
- Process mixture until smooth.
- Return mixture to the pot, stirring to combine.
- Sprinkle soup with lemon juice, salt, and black pepper.
- Serve hot.
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