Classic French Lentil Soup Recipe

Classic French Lentil Soup Recipe
Classic French Lentil Soup Recipe | https://saltandwind.com On the all-time list of most loved vegetable soups, we're pretty sure traditional lentil soup is at the top of the list right near tortilla soup, minestrone,...
Skill
Course
Ingredients
14
Hands-On Time
15 minutes
Total Time
45 minutes
Yield
About 2 quarts
Servings
6 to 8
Season
Classic French Lentil Soup Recipe | https://saltandwind.com
Skill
Beginner
Course
Soup
Cuisine
French, Mediterranean, Middle Eastern
Ingredients
14
Hands-On Time
15 minutes
Total Time
45 minutes
Yield
About 2 quarts
Servings
6 to 8
Diet
Dairy-Free, Gluten-Free, Vegetarian
Classic French Lentil Soup Recipe | https://saltandwind.com

On the all-time list of most loved vegetable soups, we're pretty sure traditional lentil soup is at the top of the list right near tortilla soup, minestrone, and classic tomato soup. 

This is a super simple healthy recipe for lentil soup made with lentils, tomatoes, broth, and loads of herbs and greens. We're calling it Classic Lentil Soup because it is the traditional recipe that we grew up making and it just so happens to be loaded with veggies and vegan. However, it is by no means the only version of this soup out there.

What Is French Lentil Soup?

Lentil soup is historically eaten in many cultures around the world from the Middle East to Italy. This recipe is a French-style lentil soup, which is a recipe you'll often find in many home cooks repertoires in France. 

In addition to the classic French-style soup base of mirepoix (aka a mix of carrots, onions or leeks, and celery) it traditionally iss made with green lentils from France known as "Le Puy" lentils.

How To Clean And Prepare Lentils

Unlike with dried beans, you do not need to soak lentils before using them. You can do so and it will cut down the cooking time by as much as half. However, we often skip that and just cook them for their full time. Regardless, you'll want to make sure you rinse the lentils before using them and pick out any debris.

Tips To Make This Lentil Soup Recipe

When it comes to cooking instructions, making this soup couldn't be easier. And it's one of the quickest soups to make as you can have it on your table in just over 30 minutes. 

Though this soup is pretty straightforward, we do have a few tips: 

  • Find The Lentils You Like: Vary the type of lentils to green or black (just don't use red lentils which will turn to mush).
  • Amp It Up With Spices: You can alter it by adding in spices (like cumin, coriander, paprika, or curry). We'd suggest adding any of those spices in just after the vegetables are soft and cooking until the spices are fragrant (about 1 minute) before adding the salt and pepper and continuing with the recipe. 
  • Choose Your TextureLike with classic tortilla soup, some people like this served chunky while others like blending it to make it smoother. Or, better yet, you do what we call for in the recipe and blend part and leave party chunky so you get the best of both worlds. 

Ways To Garnish This Soup

Since we're always and forever in search of balance in our cooking, we like to make a few tweaks to amp up the taste of our bowl of soup. We pretty much always add in a splash of acid (like lemon juice or vinegar) and some fresh parsley to finish. 

But it's also fabulous with a pinch of red pepper flakes or adding in a bit of aged Parmigiano-Reggiano cheese.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Ingredients

  • 1/4 cup extra-virgin olive oil

    plus more for garnish

  • 4 medium carrots

    ends trimmed and discarded, remaining diced

  • 4 celery stalks

    ends trimmed and discarded, remaining diced

  • 1 medium red onion

    (or white or yellow onion) ends trimmed and discarded, remaining diced

  • 6 medium garlic cloves

    peeled and minced

  • kosher salt and Freshly ground black pepper
  • 3 cups black beluga lentils

    or green or brown lentils (don't use red because they'll break apart and turn mushy)

  • 1 medium bay leaf
  • 1 sprig fresh marjoram, thyme, or oregano leaves
  • 1 (28 ounce) can diced tomatoes with juice
  • 8 cups low-sodium vegetable broth, chicken broth, or water
  • Splash red wine vinegar

    or freshly-squeezed lemon juice, optional

  • Handfuls baby spinach, kale, or chard

    optional

  • Handfuls Fresh flat-leaf parsley leaves

    optional

Instructions

Make The Lentil Soup: Heat the oil in a heavy-bottomed large pot or dutch oven over medium-high heat until it's shimmering. Stir in the carrots, celery, onion, and garlic cook until translucent and softened. Season well with kosher salt and black pepper. 

Stir in the lentils, bay leaf, and oregano (if using) and cook until fragrant. Add the tomatoes and their liquid and the broth or water, then bring to a boil. Reduce heat to low and simmer uncovered until lentils are just soft but not mushy, about 25 minutes.

You can stop now and serve the soup brothy (remove the bay leaf and oregano sprig) or blend part of it. Put 1/3 of the soup in a blender, food processor, or use an immersion blender and blend 1/3 until smooth (this thickens the soup but still leaves texture!

Serve The Lentil Soup: If you want a little more "brightness," add in some lemon juice or vinegar. For a little more nutrition and flavor, stir in a few handfuls of greens or parsley until they wilt. Otherwise, drizzle in a bit more olive oil and serve with crusty bread and a green salad!

Footnotes

https://saltandwind.com/recipes/580-classic-lentil-soup-recipe

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