French Lentil Soup Recipe

If you can’t get enough of the earthy, tender taste of lentils, you’re in luck! Once you try my French green lentil soup, I have so many other healthy green lentils recipes to try. My Butternut Squash Lentil Soup is just what you need to fill yourself with a deliciously fresh, belly-warming taste. Or, if you’re in the mood for a brighter, tangier option, my Lentil Quinoa Salad Recipe is perfect for summer potlucks, side dishes, and beyond.

Lentil Soup Ingredients

The ingredients for lentil soup are some of the most basic, pantry-ready ingredients a home chef could hope for. With a simple mix of lentils, veggie stock, and sauteed vegetables, you’ll have a crowd-pleasing meal on the table in no time.

• Olive oil: Smooth and rich, olive oil is my go-to when making lentil soup. However, avocado oil or unsalted butter would also work to cook your veggies before incorporating them into your recipe.
• Vegetables: This green lentil vegetable soup gets its tender, nutritious taste from a classic mixture of onion, carrots, and celery—a combination often referred to as “mirepoix.”
• Tomato paste
• Fresh garlic cloves: Garlic is essential to giving this le puy lentils recipe its robust, buttery undertones. I recommend peeling and mincing your garlic before adding it to your soup mix to maximize its texture and taste.
• Fresh or Canned tomatoes: You’ll need one can (14 or 15 oz.) of diced tomatoes to give this green lentil recipe bright, tomatoey notes. With that being said, during the summer months I use juicy tomatoes I pick from my garden. You’ll need about 3 large tomatoes for this recipe.
• Fresh herbs and seasonings: The best way to flavor this French lentils recipe is with an herbaceous, aromatic mix of bay leaves, fresh thyme, and fresh parsley. Then, finish the dish with a dash of salt and pepper to bring out its natural richness.

• Green lentils: French lentils—also known as du puy lentils—are my favorite type of lentils for this recipe due to their small size and deliciously nutty, peppery flavor. Furthermore, French green lentils are better at keeping their shape during the cooking process, making them particularly well-suited for long simmering times. You should be able to find lentils du puy at your local grocery store due to their increasing popularity, or you can purchase them online (affiliate link) if necessary. Many also make this recipe with brown lentils or regular green lentils, both of which offer a similarly tender, mild flavor profile. However, compared to Du puy lentils, brown and green lentils have a slightly more delicate texture, which may result in a thicker, more “mushy” soup after cooking. No matter which lentils you use, just be sure to rinse them and pick them over for debris, small rocks, and undesirable lentils.
• Vegetable stock: Light and fresh, vegetable stock is my favorite base for homemade lentil soup—especially since it’s so easy to make Homemade Vegetable Stock! However, you could also make lentil soup with chicken broth or chicken stock if you prefer a richer, more savory taste.
• Vinegar: The key to bringing out the nuanced flavors of this soup recipe is adding a splash of vinegar. I use balsamic vinegar due to its complexly sweet tartness and molasses-like finish. However, red or white wine vinegar, apple cider vinegar, or even lemon juice would also work.

How to Make Green Lentil Soup?

Anyone can learn how to make lentil soup using these simple instructions. This foolproof guide will take you step-by-step through the recipe, ensuring your soup is as savory, nutritious, and tender as possible.

1. Cook the veggies: Add the olive oil to a heavy bottom large pot (such as a Dutch oven) and warm it over medium heat. Once hot, add the onions, carrots, and celery and cook them until they soften (10-12 minutes).
2. Add the tomatoes, garlic, and herbs: Stir the tomato paste into the mirepoix veggies and cook for one minute. Then, add the garlic to the pan and cook for another minute. Finally, mix in the tomatoes, bay leaf, and thyme, then cook for 1-2 minutes or until the mixture becomes fragrant.
3. Add the lentils: Add the dried lentils, salt, and pepper to the pot and stir until the ingredients are fully incorporated.
4. Boil: Pour the veggie stock over the lentil mixture, increase the heat to medium-high, and put the lid on. Cook until the liquid boils, then reduce the heat to a simmer. Let the soup cook for 25-30 minutes, stirring as necessary.

5. Serve: Right before serving, remove the bay leaf and stir in the balsamic vinegar and chopped parsley. Ladle the green lentils soup into individual bowls, garnish with more parsley, and enjoy!

How to Store, Reheat, and Freeze?

One of the best parts about this green lentils recipe is how easy it is to store and reheat. With these pro storage tips, you can take the hassle out of weeknight meal prep whenever the craving strikes.

• Storage: After cooking lentil soup, let it come to room temperature. Then, pour it into an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezing: Freezing this recipe is a great way to ensure easy meal prep for months on end. First, bring your soup to room temperature and transfer it to an airtight container. Then, store it in the freezer for up to three months, thawing it in the fridge overnight when ready to eat.
• Reheat: You can reheat this lentil bean soup recipe on the stovetop or in the microwave for 30-second increments until warm.

What to Serve it With?

This traditional lentil soup recipe makes a delectable pair with countless other recipes. With my expertly catered list, you can quickly transform your simple soup into a restaurant-level menu.

• Bread: If you love dipping a hearty slice of bread into a steaming bowl of soup, this pairing is just what you need. Any crusty bread will work perfectly alongside your lentils du puy recipe, from my No Knead Artisan Bread to my five-ingredient Olive Bread. Or, if you want a more decadent, robustly flavored side, you can whip up Air Fried Garlic Bread in just fifteen minutes.
• Green salad: No pairing is as nutritious as a bowl of healthy lentil soup and a crisp, veggie-packed salad. I love pairing this lentil soup with a Butter Lettuce Salad during the springtime, as its mellow leaves, tangy vinaigrette, and colorful add-ins make every plate come to life. However, my Spring Mix Salad makes a delicious pairing year-round, balancing your hearty soup with crisp, juicy, and citrusy flavors.
• Crackers and cheese: You don’t have to spend hours in the kitchen to fill out your weeknight menu. In fact, all you have to do is serve your lentil celery carrot soup along with your favorite cheese and crackers! I usually opt for artisan crackers or seeded crackers, as they have a nutty, buttery taste and an incomparable crunch. Plus, they pack tons of protein!