Description
French Lentil Soup is a hearty, comforting one-pot meal made with tender lentils, potatoes, carrots, celery, and aromatic thyme. Simmered in a savory vegetable broth and finished , this nourishing soup is perfect for chilly evenings, easy family dinners, and meal prep.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup French green lentils, rinsed
- 2 medium potatoes, peeled and cut into bite-sized cubes
- 5 cups vegetable broth, plus extra as needed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1–1½ tablespoons fresh lemon juice, to taste
- Chopped fresh Italian parsley, optional
- Extra olive oil for serving, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened.
- Stir in the garlic, tomato paste, bay leaves, and dried thyme. Cook for 1 minute until fragrant.
- Add the rinsed lentils, diced potatoes, vegetable broth, salt, and black pepper. Stir well and bring to a boil.
- Reduce the heat and simmer gently, partially covered, for 30–35 minutes, stirring occasionally, until the lentils are tender and the potatoes are easily pierced with a fork.
- Add a splash of hot water or vegetable broth if the soup becomes too thick.
- Remove the bay leaves and stir in 1 tablespoon of fresh lemon juice.
- Taste and add more lemon juice, salt, or pepper as needed.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil, if desired. Enjoy with crusty bread.
- Tip: Add the lemon juice at the end of cooking to give the soup a fresh, bright flavor without using red wine vinegar.
Notes
- Serving suggestions: Serve with crusty sourdough bread, toasted baguette slices, or a fresh green salad.
- Add fresh herbs: Sprinkle chopped parsley over each bowl for freshness and color.
- Adjust the consistency: Add extra vegetable broth or hot water if the soup thickens too much.
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Leave a little space at the top for expansion.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave, adding broth or water if necessary.
- Make-ahead meal: Prepare the soup a day ahead. The flavors develop beautifully as it rests.
- Meal prep: Divide the cooled soup into individual portions for convenient lunches and dinners.