| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 4g | 0.6g | 22g |
| sugars | fibre | protein | salt |
| 5g | 9g | 7g | 1.2g |
Why I Love French Lentil Soup
I have always been a fan of warm, comforting meals that bring to mind cozy nights by the fire, and the way this French-inspired Lentil Soup fits the bill is simply incredible. By the time you ladle out the first steamy spoonful, the inviting mix of vegetables, herbs, and lentils feels like a hug in a bowl. There is something deeply satisfying about creating a dish filled with such simple, wholesome ingredients, yet yielding such rich, hearty flavors. This is a soup that I’m always excited to make and even more thrilled to consume.
The Magic of Simplicity
This Lentil Soup, with its humble and heartening ingredients, is an echo of the naturalism I grew up around in the Rocky Mountains of Colorado. Similar to some of the game and trout dishes popular in my region, it possesses a certain rustic charm. Yet, it owes its genesis to the traditions of French cooking. I was particularly inspired by Chef Julia Child, who was renowned for introducing and adapting French recipes for American home cooks.
Pairs Perfectly
If you’re interested in finding dishes that can accompany this Lentil Soup, you may consider something light, perhaps crusty slices of homemade sourdough bread. A good salad would also make for a fantastic pairing, adding a fresh counterpoint to the soup’s depth and warmth. One of my favorite salads to serve alongside this soup is a classic Nicoise Salad. It picks up on those inherent French notes in the Lentil Soup and plays nicely with the overall meal’s theme.
Whether you’re cooking for one, prepping for a dinner date with your significant other (Gordon, in my case, is a huge fan of this soup), or gearing up for a dinner party, the French Lentil Soup is a choice you can count on. Its versatility and heartiness, paired with its nod to the great traditional cuisine from across the pond, make it a star in my recipe collection and I hope it becomes a staple in your home as well.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 cups dried green lentils
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper to taste
- 1 bunch fresh spinach, roughly chopped
- Freshly grated Parmesan cheese for garnish (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook until the onion is soft and translucent.
Step Two
Add in minced garlic, diced carrots, and diced celery. Stir the vegetables and cook until they are softened.
Step Three
Add the dried thyme, dried oregano, and bay leaves into the pot. Stir well so the herbs are evenly distributed among the vegetables.
Step Four
Rinse the dried green lentils under cold water, then add them to the pot along with the chicken or vegetable broth. Stir to combine all the ingredients.
Step Five
Add the diced tomatoes to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
Step Six
Once the lentils are cooked and tender, add the roughly chopped spinach to the soup. Stir well until the spinach is wilted. Adjust the seasoning if necessary.
Step Seven
Serve the soup warm, garnished with freshly grated Parmesan cheese if desired.
