This French lentil soup is earthy, hearty, and deeply satisfying with a touch of Dijon that makes it unmistakably French. ♡
French green lentils hold their shape beautifully when cooked, so you get a soup that’s thick and filling without being mushy. The mirepoix base of carrots, celery, and onion builds a savory foundation, and a splash of red wine vinegar at the end brightens everything up.
Grab a big pot and a bag of lentils. Let’s make it together.
Ingredients
French Lentil Soup
- 1.5 cups French green lentils (du Puy), rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Optional add-ins:
- A drizzle of good olive oil to finish
- Crusty bread for dipping
- Chopped fresh parsley
- A handful of baby spinach
How to Make French Lentil Soup
- Sauté. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Add garlic and cook 30 seconds more.
- Simmer. Add the lentils, broth, diced tomatoes, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 25 to 30 minutes until the lentils are tender but still hold their shape.
- Season. Remove the bay leaves. Stir in the Dijon mustard and red wine vinegar. Season with salt and pepper to taste.
- Serve. Ladle into bowls and finish with a drizzle of olive oil and fresh thyme or parsley. Serve with crusty bread on the side.
Tips
- French green lentils (du Puy) are key here. They hold their shape much better than brown or red lentils.
- Don’t skip the Dijon and vinegar at the end. They transform the soup from good to incredible.
- Add the vinegar off the heat for the brightest flavor.
- This soup thickens as it cools. Add extra broth when reheating leftovers.
- It freezes beautifully for up to 3 months. One of the best meal prep soups you can make.
Variations
- Add diced bacon or pancetta at the start for a smoky, meaty version.
- Stir in a handful of baby kale or spinach in the last 2 minutes.
- Add a parmesan rind while simmering for extra umami depth.
- Swap vegetable broth for chicken broth if you’re not keeping it vegetarian.
- Blend half the soup for a creamier texture while keeping some lentils whole.
FAQ
What makes French lentils different from regular lentils?
French green lentils (du Puy) are smaller and firmer than brown lentils. They hold their shape when cooked instead of turning to mush, which gives the soup a better texture.
Is French lentil soup healthy?
Very. Lentils are packed with protein, fiber, and iron. This recipe is naturally low in fat and can be made fully vegan by using vegetable broth.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the Dijon and vinegar at the end.
How long does French lentil soup last in the fridge?
It keeps well for up to 5 days in an airtight container. The flavor actually improves the next day as the lentils absorb more of the broth.
French Lentil Soup
A hearty, earthy French lentil soup with vegetables, thyme, Dijon mustard, and a splash of red wine vinegar.
Ingredients
Method
- **Sauté.** Cook onion, carrots, celery 5 to 6 minutes, add garlic 30 seconds.
- **Simmer.** Add lentils, broth, tomatoes, thyme, bay leaves. Simmer 25 to 30 minutes.
- **Season.** Remove bay leaves, stir in Dijon and vinegar. Season to taste.
- **Serve.** Drizzle with olive oil, garnish with fresh thyme, serve with bread.
Notes
- Use French green (du Puy) lentils for best texture.
- Don't skip the Dijon and vinegar finish.
- Freezes well for up to 3 months.
- Don't skip the Dijon and vinegar finish.
- Freezes well for up to 3 months.
