French Lentil Soup Recipe
French lentil soup is a hearty and flavorful soup that is perfect for a comforting meal on a chilly day. This classic soup is made with tender green lentils, bacon, aromatic vegetables, and savory herbs, creating a delicious and nutritious dish that is both filling and satisfying.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 slices (130g/4.5oz) thick-cut bacon , finely diced
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely diced
- 2 celery stalks, finely diced
- 4 baby leeks (or 2 small leeks), white and green parts only, finely diced
- Salt and freshly ground pepper, to taste
- 3 cloves garlic, minced
- 1 1/2 cups (275g) dried French green lentils (or any kind of green or brown lentils), rinsed and drained
- 1 can (14oz/397g) crushed tomatoes
- 8 cups chicken (or vegetable) broth
- 2-3 sprigs fresh thyme (or 1/2 tsp dried)
- 2 bay leaves
Equipment
Instructions
- In a large pot or Dutch oven, over medium heat, heat the olive oil and then cook the bacon until golden brown but not yet crispy, about 5 minutes.
- Add the onion, carrots, celery and leeks, along with a pinch of salt and pepper. Cook until the vegetables have softened and are beginning to caramelize, about 10-15 minutes. Then, stir in the garlic and cook for a few seconds until fragrant and no longer raw.
- Stir in the lentils, tomatoes, broth, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
- Remove the bay leaves and thyme sprigs, then season with salt and pepper to taste.
- You can serve as is, but I like to mash some of the lentils by pressing them against the sides of the pot with a wooden spoon. For an even thicker soup, you can use an immersion blender and pulse a few times or even blend 1/3 to 1/2 of the soup in a blender. It all comes down to how creamy or textured you want your lentil soup!
- Serve immediately, with a drizzle of olive oil and some crusty bread! You can also garnish with fresh thyme.
Notes
For a thicker soup: blend a portion of the soup in a blender or use an immersion blender to puree some of the lentils.
Storage/Reheating Instructions:
Let leftovers cool completely and store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop before serving.
Freezing:
Let the soup cool completely and then transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 340kcal, Carbohydrates: 41g, Protein: 19g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 22mg, Sodium: 1427mg, Potassium: 869mg, Fiber: 17g, Sugar: 7g, Vitamin A: 2388IU, Vitamin C: 13mg, Calcium: 85mg, Iron: 5mg