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The Best Classic French Lentil Soup Recipe

The Best Classic French Lentil Soup

A hearty French-style lentil soup made with Puy lentils, aromatic vegetables, herbs, tomatoes, and a fresh acidic finish. It makes about 6 servings and is ideal for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups French green lentils, preferably Puy, rinsed and checked for stones
  • 2 tablespoons Olive oil
  • 1 large Large yellow onion, finely diced
  • 2 medium Carrots, diced
  • 2 ribs Celery ribs, diced
  • 4 cloves Garlic cloves, minced
  • 1 tablespoon Tomato paste
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Liquid
  • 8 cups Low-sodium chicken or vegetable stock
  • 1 14 to 15-ounce can Diced tomatoes with juices
Finishing Ingredients
  • 2 tablespoons Red wine vinegar or fresh lemon juice
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Rinse and sort the French green lentils, removing any stones or damaged lentils.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 7–10 minutes until softened but not browned.
  3. Add the garlic, tomato paste, cumin, and thyme. Cook for about 1 minute, stirring, until fragrant.
  4. Stir in the lentils, bay leaf, stock, diced tomatoes with juices, salt, and pepper. Bring the soup to a boil.
  5. Reduce the heat to low, partially cover the pot, and simmer for 35–45 minutes. Stir occasionally until the lentils are tender but still hold their shape.
  6. Remove the bay leaf, taste the soup, and adjust the salt and pepper. Stir in the red wine vinegar or lemon juice just before serving.
  7. Ladle into bowls and garnish with chopped fresh parsley.

Notes

French green lentils do not require soaking. Keep the soup at a gentle simmer, add the vinegar or lemon juice only after the lentils are tender, and thin leftovers with a little stock or water because the soup thickens as it stands.