Soups like this one are very nostalgic to me. One bite with its familiar and comforting flavors transports me back to Europe. I’m biased but I stand by the conviction that some of the best soups and stews come from Germany and France. And not surprisingly many of their soups share quite a bit in common with each other.
This French Lentil Soup could just as accurately be labeled as a German 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 and because you can find soups like this in France as well, we’re going to go ahead and attribute this one to France. So here’s to my French friends and French food fans. Vive la France!
Today’s soup takes us to the Le Puy region of France.
Above images courtesy Konrad Hädener via CC licensing
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 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.
This French Lentil Soup is deliciously rich and satisfying. You’re going to love it!
Ready to make some soup?
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!
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
- 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.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Adriana Lopez Martn says
I love lentils and even more when you add bacon great recipe I can a bowl now =)
Levan says
I always love myself a hearty lentil soup! Thank you for sharing this amazing recipe! Gotta give it a try this weekend!
Kacey @ The Cookie Writer says
Lentils are by far my favourite vegetarian protein. But they aren’t just for vegetarians, as you have shown! The addition of bacon is so perfect here.
Katerina @ Diethood says
Lentils have never looked better!! I want this for dinner tonight!
P.S. ♥ France ♥
Bintu | Recipes from a Pantry says
How can you possibly go wrong with bacon and lentils? Its gotten cold here again so I think a nice big bowl of soup is in order!
Florian @ContentednessCooking says
This looks fantastic! Thanks for sharing with us!
Angie says
So delicious! I love France and can’t wait to go back there. Bacon and lentils, what a great combo!
Lauren Kelly Nutrition says
I love the pictures and of course, this soup! Lentils are the best!
Raul says
Adding the juice of one lemon at the last 10 minutes gives it an impressive kick!
Ashley @ Wishes and Dishes says
Those photos of France don’t even look real! Amazing! I hope to visit there this summer :) Love the soup and can’t wait to try it!
Kristina says
Lentil soup makes me nostalgic too – this is a childhood favorite! thanks for sharing the beautiful photos – and the recipe!
Jeanie Owens says
Where can I buy french lentils?
Kimberly @ The Daring Gourmet says
Hi Jeanie, you can buy them online, like here on Amazon, or at some grocery stores that carry a large selection of bulk food items (eg, I’ve seen them at WinCo).
Nutmeg Nanny says
This soup is pure bliss! It’s so warm and comforting for spring…yum!
eat good 4 life says
I love lentils, I love soup and I love France. What an awesome trip…I must check this place out sometime. So close to my moms…
Karyn @ Pint Sized Baker says
My husband was seriously drooling over this soup. I have emailed to him to make. Loving all the flavors in it!
Angie | Big Bear's Wife says
I love foods that transport me back! Love this soup and all of the photos of France! I haven’t been there since I was in highschool but it was wonderful!
Renee - Kudos Kitchen says
Thanks for the taste of France. The soup, and the photos! That castle on top of the hill is the coolest thing I’ve ever seen (next to your soup of course). LOL
Melanie | Melanie Makes says
Love this hearty looking soup – perfect for these still chilly days before temperatures start to rise.
Colleen (Souffle Bombay) says
That looks like a big bowl of love to me! Mmmm! That pic of the castle on the rock or hill?? What is that place, so cool!
Adina says
One of our favorite soups, usually made with green or brown lentils. But puy sound good as well!
Sarah Walker Caron (Sarah's Cucina Bella) says
That castle on top of the hill (rock?) is exquisite. And this soup sounds lovely too. So fresh and inviting. Love lentils!
Kirsten / Comfortably Domestic says
French Lentil Soup is one of my favorites. You really can’t go wrong with lentils, bacon, and onions in any combination. As I sit here gazing at a fresh 18 inches of snow that shows no signs of stopping, a big bowl of this soup is definitely in order.
Gobnait says
Great soup! Can anyone tell me how many calories are in a portion?
Kimberly @ The Daring Gourmet says
Thank you! I just added the nutritional profile at the bottom of the recipe box :)
Gobnait says
That’s great thank you. I should have also asked you – what weight is in a portion or serving? Thanks a million.
Kimberly @ The Daring Gourmet says
What the weight is, I don’t know, but these calculations are per serving for a total of 6 servings.
Danielle says
What can you use in place of the bacon to give it a more complex flavor. I don’t eat pork.
Kimberly @ The Daring Gourmet says
Hi Danielle, have you found something you like that you usually use in place of bacon in recipes that call for it? One idea would be to use turkey bacon instead.
Marguerite Kopiec says
I ommitted the bacon and fried lightly the onion and other veggies in duck fat (in a cast iron frying pan). Then deglazed the pan with white wine and added everything to the pot with lentils.
You cannot beat that!
Kimberly @ The Daring Gourmet says
Duck fat makes practically everything taste better, Marguerite! :) Glad you enjoyed the soup, thank you!
Marialice Morales says
This is on the stove now – doing a veggie version without bacon and using veg broth – I love the comment suggesting the use of duck fat – will add that to my pantry soon – great idea as one son is a “whoknowswhat-atarian” – rules to what proteins he will eat – duck passes. Also I am intrigued by the absence of tomatoes as most other recipes I looked at had those and looking forward to this exceptional recipe.
Kimberly @ The Daring Gourmet says
Thank you, Marialice, I hope everyone enjoyed it!
Elaine says
Just veganized this. Used olive oil and a little coconut oil. Subbed one and half lemons for wine vinegar. And, wow! This is just terrific.
Kimberly @ The Daring Gourmet says
Awesome, Elaine, thanks for the feedback!
Mike Keiser says
Easy and delicious. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Mike, I’m glad you enjoyed it!
Carolanne says
Best Lentil Soup I’ve ever made or had. I’ve shared this recipe at least 4 times now. One quick trick I got from cooks illustrated was to soak the lentils in warm water (100 degrees) with a tsp of salt for an hour. Then rinse and drain. Apparently it softens the shell a little and minimizes the cracking during making the soup.
This also freezes in a ball jar really well.
Thanks again
Kimberly @ The Daring Gourmet says
Thank you, Carolanne, I’m so glad you enjoyed it and appreciate the feedback!