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.
Dina says
Very flavourful! Everyone, including the kids, loved it. Will definitely make it again For those who don’t want bacon, you could replace with a little applewood salt.
Kimberly @ The Daring Gourmet says
Wonderful, Dina, thanks so much!
Diane says
This is wonderful, I added croutons, and Parmesan cheese on just before serving
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Diane, thank you!
Anonymous says
Delicious!
Vicki Sullivan says
This soup is amazing. Really enjoyed the aromas as it cooked. Will be making this regularly. Thanks so much .
Kimberly @ The Daring Gourmet says
Thanks so much, Vicki, I’m glad you enjoyed it!
N says
I’ve been looking for a French lentil soup recipe that isn’t tomato based. I decided to make this on a whim and didn’t have celeriac so doubled up on carrots. It was such an amazing, delicious and simple soup. My one criticism is that the soup is way too salty – and I love salt. I had to add nearly the same amount of water as stock. But the soup is so fabulous that I’ll be making this many times again and add salt to taste. Fabulous recipe!
Kimberly @ The Daring Gourmet says
Thank you, N, I’m glad you enjoyed it and appreciate the honest feedback!
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!
Mike Keiser says
Easy and delicious. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Mike, I’m glad you 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!
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!
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!
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.
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.
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 :)
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.
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!