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Classic French Green Lentil Soup

Classic French Green Lentil Soup

This Classic French Green Lentil Soup offers a heartwarming embrace in a bowl, perfect for any season. Its rich, earthy flavors combine beautifully with a tender, wholesome texture that satisfies deeply.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Main Course
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups French green lentils, rinsed thoroughly
  • 2 tablespoons olive oil, extra virgi
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium vegetable broth
  • 2 bay leaves
  • 4-5 fresh thyme sprigs
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ cup fresh parsley, chopped, for garnish
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Rinse French green lentils thoroughly under cold running water, picking out any stones or debris, and set aside.
  2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 8-10 minutes until vegetables soften and become fragrant, stirring often.
  3. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Add rinsed lentils, vegetable broth, bay leaves, and fresh thyme sprigs to the pot. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but hold their shape. Stir occasionally.
  6. Stir in canned diced tomatoes (undrained) and Dijon mustard. Continue simmering uncovered for 10-15 minutes to allow flavors to meld and thicken the soup.
  7. Remove bay leaves and thyme sprigs. Stir in red wine vinegar and adjust seasoning with salt and pepper to taste.
  8. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving.

Notes

Allow the soup to cool completely before refrigerating. It keeps well for 4-5 days. Freeze portions for up to 3 months. Reheat gently on the stovetop, adding broth or water if too thick.