Sometimes I really prefer a French lentil to just about any other, when making lentil soup. They're heartier and tend to hold their shape far better than their fellow lentils.
If you want more whole lentils in your soup, puree just enough of the soup to add thickness, maybe 1 cup.
French Lentil Soup
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6 servings 1x
Scale
Ingredients
- 2 tablespoons extra–virgin olive oil
- 2 small onions, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 4 cups (or more) vegetable broth
- 1 ¼ cups lentils, rinsed, drained
- 1 14 ½–ounce can diced tomatoes in juice
Instructions
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Season with salt, pepper to taste
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 6
- Sodium: 707
- Fat: 7
- Carbohydrates: 33
- Fiber: 7
- Protein: 11
- Cholesterol: 0
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This recipe is so super yummy and hearty and easy as! Totally recommend 🙂
★★★★★
@Juliette - So glad you liked it 🙂 It's a regular around our house!
Absolutely delicious! I made this a few times last winter and it just got cold and making it again.
It is the perfect lentil soup! Happy to hear you like it.