French Lentil Soup Recipe
Recipe for French Lentil Soup that you can make under 45 minutes with tips, tricks, variations, and freezing instructions all in one blog post. If you are looking for a heart-healthy way to feed your family, this vegan French Lentil Soup will do the job perfectly. This recipe has been rewritten and updated on February 25th, 2018.
Servings 6 servings
Calories 238 kcal
1 tablespoon olive oil 1 large onion chopped 3 medium carrots peeled and chopped 3 celery stalks chopped 1 tablespoon tomato paste 3 garlic cloves minced 1 can diced tomatoes (14 oz can) 1 bay leaf 1 teaspoon thyme leaves chopped 1 1/2 cups French lentils Lentils Du Puy, rinsed and picked over 1 teaspoon salt 1/2 teaspoon black pepper 6 cups vegetable broth/stock preferably homemade 2 teaspoons balsamic vinegar 1/4 cup fresh Italian parsley chopped - plus more as garnish
Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.
Stir in the tomato paste and cook for a minute.
Add garlic and cook for 1 more minute.
Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.
Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.
Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.
Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.
Pour the soup in individual bowls and garnish it with more parsley.
Calories: 238 kcal | Carbohydrates: 38 g | Protein: 14 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1377 mg | Potassium: 165 mg | Fiber: 16 g | Sugar: 6 g | Vitamin A: 5872 IU | Vitamin C: 10 mg | Calcium: 48 mg | Iron: 4 mg