French Lentil Soup
A cozy, rustic French lentil soup made with French green lentils, soffritto vegetables, and herbs. Easy, versatile, and perfect for weeknights.
Ingredients
Main
- 1 cup French green lentils Puy lentils, rinsed
- 4 cups low-sodium vegetable broth or chicken broth
- 14.5 oz diced tomatoes (optional)
Soffritto
- 2 tbsp olive oil or unsalted butter
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
Seasoning & Finish
- 1 bay leaf
- 1 tsp fresh thyme or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp lemon juice
- Chopped parsley or olive oil for garnish
Instructions
- Heat oil or butter in a large pot over medium heat. Add onion, carrot and celery with a pinch of salt. Cook until soft and the onion is translucent, about 6–8 minutes.
- Stir in garlic, thyme and bay leaf; cook 30 seconds.
- Add lentils, tomatoes (if using) and broth. Bring to a boil, then reduce to a simmer and cook, partially covered, until lentils are tender, about 25–30 minutes.
- Remove bay leaf. Season with salt, pepper and stir in lemon juice. Garnish and serve with crusty bread.
Notes
- No soaking required for French green lentils.
- Pulse a cup of soup in a blender for a creamier texture, then stir back in.
- Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 15gFat: 8gSaturated Fat: 2gSodium: 520mgSugar: 6g
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