French Lentil Soup
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This French Lentil Soup recipe is positively packed with flavor and will comfort both body and soul. It’s a perfect make-ahead dish because the flavor is even better the next day, make a double batch while you’re at it for leftovers!
Soups like this one are very nostalgic to me. One bite with its familiar and comforting flavors transports me back home to Europe. I’m biased but I stand by the conviction that some of the best soups and stews come from Germany (where I’m from) and France (where I’ve spent a lot of time). And not surprisingly many of their soups share quite a bit in common with each other.
This French Lentil Soup recipe could just as accurately be labeled as German Lentil Soup as the ingredients and flavors are very typical of what you’d find in many regions of Germany as well. But since we’re using French lentils we’re going to go ahead and attribute this one to France. So here’s to my French friends and French food fans. Bon Appétit!
Today’s soup takes us to the Le Puy region of France.
Le Puy is famous for its cathedral, lace-making and…its lentils. It’s home to the Le Puy lentil, commonly referred to as the French lentil.
What Are Le Puy Lentils?
What distinguishes these lentils is their color, flavor and shape-holding characteristics. Le Puy lentils are small with a slate-green color and blue marbling. They have a slight peppery flavor and are preferred among many cooks because, unlike their brown lentil cousins that turn mushy after a while, they hold their shape during cooking.
What is Celeriac?
Celeriac, also known as celery root, is a root vegetable in the Apiaceae family, which also includes celery, parsley, and carrots. It’s a large, knobby light brownish colored root ball with a cluster of hairy roots. In other words, it’s not the most aesthetically beautiful vegetable in the produce aisle. But don’t let its humble appearance fool you: celeriac is a powerhouse of flavor and plays an integral role in many traditional European soups, including French cuisine. If you’re wondering if you can substitute or omit the celeriac, don’t. As with the leek called for in this recipe, if you want that traditional “Old World” flavor, celeriac is also a must. Most well-stocked produce sections sell it though you may need to search for it.
Can I Freeze French Lentil Soup?
This French Lentil Soup makes terrific leftovers as the flavors are even better the next day. It also freeze well and can be reheated in the microwave or on the stovetop.
You’re going to love this deliciously rich and satisfying French Lentil Soup!
French Lentil Soup Recipe
Let’s get started!
In a stock pot cook the bacon over medium-high heat until done.
Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute.
Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften.
Add the lentils and cook for another minute or two.
Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
Stir in the parsley and add salt and pepper to taste.
Serve with some crusty bread and/or a leafy green salad. This soup makes excellent leftovers and the flavors will be even more pronounced the next day.
Enjoy!
For more delicious French recipes be sure to try my:
- Coq au Vin
- Beef Bourguignon
- Braised Lamb Shanks
- French Beef Stew
- Socca
- Pot de Crème
- French Almond Plum Cake
- Cherry Clafoutis
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French Lentil Soup
Ingredients
- 4 ounces bacon , diced
- 1 medium yellow onion , chopped
- 2 cloves garlic , minced
- 2 medium carrots , diced
- 1/2 medium celeriac , aka celery root, diced
- 1 large leek , chopped, thoroughly rinsed and drained
- 6 cups quality chicken broth
- 1 cup French Le Puy lentils , aka French lentils, rinsed and drained
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh thyme , or 3/4 teaspoon dried
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- In a stock pot cook the bacon over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Nutrition
Originally published March 16, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I followed the recipe exactly, except I didn’t have bacon so I used butter instead. I had everything else in my refrigerator including celeriac. It turned out delicious! Next time I will be sure to have bacon and fresh thyme. This recipe is a keeper! Thank you!
I’m so glad you enjoyed, Isabella, thank you very much! <3
Excellent recipe! I had a honey baked ham bone in the freezer leftover from Christmas, so used that instead of bacon. The pot wasn’t big enough to hold the bone and all the ingredients, so only used the bone while I cooked the garlic, onion, and other vegetables. The heat softened the leftover ham on the bone enough for me to cut it off and add it to the pot and the ham flavor was excellent with the lentils. Only other change I made was to add some mushrooms. First time using celery root. So good! I doubled the recipe and am looking forward to eating this again!
That’s wonderful! That was a great way to use up that baked ham bone. And I’m so glad you made the effort to get the celery root! It has such a nice flavor and is sadly completely overlooked here in the U.S.. I’m thrilled that you enjoyed the soup, thank you so much Barbara!
Really good recipe for French Lentil Soup. I would double the pancetta/bacon amount.
OUT OF THIS WORLD! I love making soups and generally will add or delete something. This recipe, though, was perfect. I doubled it so I could have extra cartons in my freezer, and am so glad I did, because it’s like having a warm throw blanket on a chilly night! It not only warms the tummy, but your whole body. All the while, I am reminded of how healthy it is. As we are coming into the hot soup season, my next batch will have pieces of shortribs, bone attached which will create a deliciously rich bone broth base. The bacon, which I love, could then be optional, though knowing me, it will definitely be included! Serve with a beautiful mixed green salad that has diced zucchini, a little heirloom tomato, fresh pomegranate seeds, and diced Comte cheese or mozarella, and garnished with fresh mint leaves. Voilá! You have a very hearty and healthy meal! Finish with a dessert of light Panna Cotta to top it off, and your meal rivals that of a Michelin starred restaurant!
You’re making my mouth water, Chef at Heart, what a terrific meal you’ve laid out! <3 I'm so happy that you enjoyed this soup as much as I do and I really appreciate the feedback and compliment, thank you!
This is delicious, and thank you for sharing your recipe. The only change I made was to omit the bacon and use olive oil instead. (I have heart disease and must avoid animal fat.) Thanks again!
Thank you, Brian, I’m so happy you enjoyed it!
Thank you Kimberly! You have made me a lentil fan ! This soup was delicious . I am looking forward to trying your other recipes.
Oh BJ, I’m so glad! Thanks for taking the time to leave feedback and I hope you enjoy the other recipes you try! <3
I love lentil soup. Let me give it a try.
I ruined this soup by overcooking the bacon bits . This gave the onions a burnt flavor. Also it could use some more acidic ingredients., maybe. I was disappointed.