French Lentil Soup Recipe

What Makes French Lentil Soup Different and Why You Should Make It?

The first time I had this soup was at a small café on my first trip to Paris. It tasted very different from the lentil soup I was used to.

It was more herb-forward, and the green lentils held their shape instead of melting into the broth.

That is what makes French green lentil soup different. It is traditionally made with Lentilles du Puy (sold here in the US as “du Puy Lentils”, which have a similar taste to regular green lentils but hold their shape much better as they cook. The result is a soup that feels a little lighter and more textured, rather than thick and mushy.

That said, you can absolutely make this with regular green lentils, and it will still be very good. But if you can find French lentils, which are now sold in many grocery stores, I really recommend trying them at least once. They make a noticeable difference in both texture and overall balance.

I also love this soup because:

• It comes together in one pot in less than an hour.
• It is herb-forward with plenty of vegetables, balanced with a small splash of balsamic at the end.
• It is naturally vegan and gluten-free.

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Ingredients for French Lentil Soup

The ingredients for this soup recipe are basic, everyday staples you likely already have in your pantry. I listed the exact measurements in the recipe card below, but here are a few notes from my recipe testing:

Lentils: I use French lentils, also known as du Puy lentils or Lentilles du Puy, because of their small size and nutty, peppery flavor. They also keep their shape well during the long cooking process. You should be able to find them easily at your grocery store, or you can purchase them online if necessary.

Olive oil: This is my go-to when making lentil soup. However, avocado oil or unsalted butter would also work to cook your veggies.

Vegetables: This soup starts with a simple mix of onion, carrots, and celery. As you are preparing them for cooking, take the time to chop them into small, equal pieces so they cook evenly.

Garlic: I prefer using fresh minced garlic for the best flavor, but you can use garlic powder in a pinch.

Fresh or canned tomatoes: I used a 14-ounce can of diced tomatoes (with juices) for convenience, but during the summer months, I like to use fresh tomatoes, which should be about 2 large tomatoes.

Fresh herbs and seasonings: This lentil soup is seasoned with bay leaves, fresh thyme, and parsley, then finished with salt and black pepper. 

Optionally, you can also include a small amount of paprika, smoked paprika, or red pepper flakes.

Vegetable stock: If you’d like to keep this soup vegetarian, use store-bought or Homemade Vegetable Stock. You can also use Chicken Stock if you prefer a richer, more savory taste. 

If you go the store-bought route, I recommend choosing an unsalted version as it will be easier to manage the amount of salt in the soup.

Vinegar: This is my secret anytime I make a soup recipe. A small splash of vinegar at the end brightens the soup and takes it up a notch. I like using balsamic vinegar, but any vinegar, red or white wine vinegar, and apple cider vinegar would all work. No vinegar? Use a generous squeeze of lemon juice instead!

How to Make French Lentil Soup (Step-by-Step)

Anyone can make a comforting pot of lentil soup with this simple, approachable method. Here’s how I make it:

Step 1 – Soften the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and let them cook slowly until they soften, for about 10-12 minutes. 

This is where the base of the soup is built, so do not rush it. Stir often and let them cook until they are soft and fragrant, but not browned.

Step 2 – Add the tomato paste: Stir it in and let it cook for about a minute.

Add the garlic and cook for one more minute, just until it’s fragrant. Keep an eye on it here, as garlic can burn quickly and turn bitter if it’s overcooked.

Next, stir in the diced tomatoes, bay leaf, and thyme, and let everything cook together for 1-2 minutes.

Step 3 – Add the lentils and seasoning: Add the French lentils along with salt and black pepper, then give everything a good stir.

Step 4 – Add the broth and simmer: Pour in the vegetable stock, increase the heat to medium-high, and cover the pot. Incorporate everything thoroughly so the lentils cook evenly and are well-seasoned.

Once the soup comes to a boil, reduce the heat to medium-low and let it simmer for 25-30 minutes. 

The lentils should be tender but still hold their shape, which is one of the reasons French lentils work so well here.

Step 5 – Add the vinegar and serve: Right before serving, remove the bay leaf and stir in the balsamic vinegar and chopped fresh parsley.

Ladle the soup into bowls and garnish with more fresh parsley if you’d like.

How to Store, Reheat, and Freeze and Tips on Meal Prep 

Like many lentil soups, this one tastes even better after it has had a little time to sit, so leftovers are something to look forward to. You can easily make a batch, enjoy some right away, and save the rest for later.

Here is how I usually store and reheat it:

Storage: Once the soup has reached room temperature, transfer it to an airtight container and refrigerate for up to 3-4 days.

Reheat: You can reheat the soup on the stovetop over medium-low heat or in the microwave until warmed through. Keep in mind that it will thicken as it sits, so you may need to add a splash of stock or water to return it to the right consistency.

Freezing: To freeze, let it cool completely and transfer it to a freezer-safe container. It keeps well for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat on the stovetop or in the microwave, adding a little stock (or broth) as needed.

Meal Prep: Needless to say, this is a great soup for meal prep as it stores well. If it is on your weekly prep menu, I recommend portioning it into small airtight containers and storing them in the fridge to make it easier to heat and enjoy right away.

What to Serve with French Lentil Soup

This is a fantastic vegan/vegetarian meal to serve on its own. However, you can round it out to a meal with a few no-fuss sides that complement it. Here are a few of my favorite pairing ideas:

Bread: A slice of crusty bread is always a good idea with lentil soup. No-Knead Artisan Bread or Olive Bread both work well for dipping and soaking up the broth. Or, for something a bit more indulgent, you can make Garlic Bread in Air Fryer in about 15 minutes.

Salads: If you’d like something fresh on the side, a simple green salad, such as Spring Mix Salad or Butter Lettuce Salad with a light vinaigrette, pairs nicely. You don’t need anything complicated here, just something crisp to balance the warmth of the soup.

Cheese and crackers: For a more casual (French-inspired) meal, serve the soup with a small cheese plate and Seed Crackers, which add a nice crunch and make for an easy pairing.