Print

French Lentil Soup

French Lentil Soup - recipe card
Print Recipe

A hearty and rustic French lentil soup, fragrant with garlic, herbs, and a touch of dry white wine—replaced here with a splash of white wine vinegar for a non-alcoholic twist. Tender lentils and vegetables simmer in a savory broth, finished with a squeeze of lemon and fresh parsley for a bright, comforting bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 cup French green lentils (lentilles du Puy), rinsed and picked over
  • 1 tablespoon tomato paste
  • 1 tablespoon white wine vinegar (non-alcoholic substitute for wine)
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened and lightly golden, about 8 minutes. This builds the flavor base.
  2. Add garlic, thyme, rosemary, and bay leaf; cook until fragrant, about 1 minute. Stir constantly to prevent burning.
  3. Stir in lentils, tomato paste, and white wine vinegar; cook for 1 minute to coat lentils and toast the tomato paste slightly.
  4. Pour in vegetable broth, then add salt and pepper. Bring to a boil over high heat.
  5. Reduce heat to low, cover, and simmer gently until lentils are tender but still hold their shape, about 30 minutes. Stir occasionally and check liquid level; add more broth if needed.
  6. Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt and pepper. Serve hot.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freezing: Freeze in portions for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth or water if too thick. Alternatively, microwave in a covered bowl, stirring every 30 seconds until hot. This soup thickens as it sits; adjust consistency with additional broth or water when reheating.

Nutrition

Keywords: french lentil soup, lentil soup recipe, vegetarian lentil soup, healthy soup, easy lentil soup, French cuisine, one-pot soup, non-alcoholic soup, stovetop soup, comforting soup, winter soup, vegan lentil soup

Find it online: https://gordonramsayeats.com/french-lentil-soup-recipe/