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Home Ā» Food Ā» French Lentil Soup

French Lentil Soup

March 16, 2016 by Kimberly Killebrew Ā· 67 Comments

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This French Lentil Soup recipe is positively packed with flavor and will comfort both body and soul!Ā  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!

french lentil soup recipe puy traditional authentic

Soups like this one are very nostalgic to me. Ā One bite with its familiar and comforting flavors transports me back to Europe. Ā I’m biased but I stand by the conviction that some of the best soups and stews come from Germany and France. Ā 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. Ā 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. Ā So here’s to my French friends and French food fans. Ā Vive la France!

french lentil soup recipe puy traditional authentic

Today’s soup takes us to the Le Puy region of France.

Le Puy isĀ famous for its cathedral, lace-making and…its lentils. Ā It’s home to the Le Puy lentil, commonly referred to as the French lentil.
Puy France
Ā© XantanaĀ |Ā Dreamstime

What distinguishes these lentils is their color, flavor and shape-holding characteristics. Ā  Le Puy lentils are small with a slate-green color and blue marbling. Ā 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.

french lentil soup recipe traditional authentic puy

This French Lentil Soup is deliciously rich and satisfying. Ā You’re going to love it!

Ready to make some soup?

french lentil soup recipe puy traditional authentic

French Lentil Soup Recipe

Let’s get started!

In a stock pot cook the bacon over medium-high heat until done.

frying bacon

Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute.

cooking onions and garlic

Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften.

adding vegetables to pot

Add the lentils and cook for another minute or two.

add lentils to pot

Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.

add broth and herbs to pot

Stir in the parsley and add salt and pepper to taste.

french lentil soup recipe traditional authentic puy

Serve with some crusty bread and/or a leafy green salad. Ā This soup makes excellent leftovers and the flavors will be even more pronounced the next day.

Enjoy!

french lentil soup recipe puy traditional authentic

For more delicious French recipes be sure to try our:

  • Coq au Vin
  • Beef Bourguignon
  • Braised Lamb Shanks
  • French Beef Stew
  • Socca
  • Pot de CrĆØme
  • French Almond Plum Cake
  • Cherry Clafoutis
french lentil soup recipe puy traditional authentic

French Lentil Soup

Kimberly Killebrew
Travel the French countryside with your tastebuds! Ā This comforting soup is deep and delicious with layers of flavors that will keep you happy the whole meal through.
Print Recipe
4.92 from 25 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree, Main Course, Soup
Cuisine French
Servings 6 servings
Calories 254 kcal

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.

Nutrition

Calories: 254kcal | Carbohydrates: 31g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1032mg | Potassium: 825mg | Fiber: 12g | Sugar: 3g | Vitamin A: 3900IU | Vitamin C: 31.3mg | Calcium: 83mg | Iron: 4mg
Keyword French Lentil Soup
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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67 Comments →

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67 Responses

  1. Anonymous says

    May 29, 2022 at 8:34 pm

    Hi Kimberly, you do a super great job with your recipes and photos and I love the stories and history. We all can learn so much from your web site.
    Even though I am low carb, your recipes are so great to make an adjustment here and there.
    I am going to make the lentil soup and add Spaetzli to it, like in Bavaria.
    Once a month I will cook something comforting, eat it sparingly, and share it with friends.
    Last month I bought a few slices of a very good Schwarzwalder Kirschtorte in Tacoma, Wa. yum!!!!

    Reply
    • Kimberly Killebrew says

      May 30, 2022 at 7:43 pm

      Thank you so much for those kind words and compliment, I really appreciate it! :) Yes, Linsen mit SpƤtzle is one of my favorites! Here is my recipe for it if you want the actual Swabian version (the picture is old and in dire need of updating, but the recipe is great! :) https://www.daringgourmet.com/swabian-style-german-lentils-with-spaetzle-schwabische-linsen-mit-spatzle/

      I know exactly the place you’re talking about – we used to live near Tacoma for many years when we lived in WA and Hess was a great place to stock up on German goodies! :)

      Reply
  2. Todd says

    February 3, 2022 at 12:29 pm

    Why does every recipe now include a life story. No one cares

    Reply
    • Kimberly @ The Daring Gourmet says

      February 3, 2022 at 1:13 pm

      Hey Todd, I wasn’t aware that every recipe does. Mine don’t include life stories. Just info pertinent to the recipe and sometimes cultural context. But as for other websites that do, I suppose the answer to your question is that 1) unlike you, some people DO care and have a general interest and curiosity about life and learning and 2) it’s the prerogative of the blogger to write whatever they want considering they own the site, not to mention in the process they’re providing that recipe to you completely FREE of charge.
      Of course if you’re not into learning or just don’t have the energy to click on the “Jump to Recipe” button that let’s you bypass that brain-straining reading material and takes you straight to the FREE recipe, you’re more than welcome to purchase a cookbook. Cheers.

      Reply
      • Rini says

        February 10, 2022 at 8:21 pm

        Excellent. And I’m not just talking about the recipe (which is my go-to, btw)

        Reply
        • Kimberly @ The Daring Gourmet says

          February 10, 2022 at 8:57 pm

          Thank you, Rini :)

          Reply
  3. Lisa B says

    June 1, 2021 at 3:22 pm

    Amazing soup with such a great flavor, the broth was so sweet (literally!) Can’t put my finger on what made it that way?! Must b the fresh thyme, I used more like a Tbsp lol, but no parsley, substituted celery for celeriac, but went by the book on the rest…delicious! Thank u for postingšŸ˜‹

    Reply
    • Kimberly @ The Daring Gourmet says

      June 5, 2021 at 7:51 pm

      Thank you, Lisa, I’m so glad you enjoyed it!

      Reply
  4. Mandy McChesney says

    February 15, 2021 at 1:31 pm

    In your post you mention that the Le Puy lentils hold together better than normal lentils. In my experience, vinegar (or acids) can help hold vegetables like beans, lentils, and potatoes together in a boiling pot. Is the vinegar a traditional ingredient for this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 15, 2021 at 2:25 pm

      Hi Mandy, the vinegar in this is for the flavor and yes, it is a traditional ingredient.

      Reply
  5. Darrin McKillip says

    January 9, 2021 at 11:44 am

    Love this recipe! Easy, quick and full of flavor I’m not a fan of celeriac, but I added celery and parsnips . Perfect soup for this cold winter day

    Reply
    • Kimberly @ The Daring Gourmet says

      January 9, 2021 at 7:34 pm

      Wonderful, Darrin, thanks so much!

      Reply
  6. Kelsey says

    December 10, 2020 at 6:23 pm

    Thank you for this recipe! I just made it, with some substitutions because I didn’t have everything, but it guided me to making one of the most delicious soups ever. I didn’t have celeriac or leeks so I used celery and added some sweet potato (because I like sweet potato), had to sub in some red lentils because I didn’t have enough of the regular kind, and cooked the onions lower and slower for that caramelized flavor. But I think the bacon and red wine vinegar really make it! I’ll be adding this to my regular rotation this winter.

    *Also, adding a little shaved parmesan to my bowl definitely didn’t hurt ;)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 9:43 am

      So awesome, Kelsey, thank you for the feedback!

      Reply
  7. MB Whitcomb says

    November 24, 2020 at 2:47 pm

    Used celery instead of celeriac, did not have any leeks, used herbs du Provence and some home made red wine vinegar. Carrots right out of the garden. Did not have parsley so I picked some kale and pulled the rib, chopping well and adding just at serving. I only had plain old green lentils and made my stock from 2 cubes Knorr veggie and 2 cubes chicken stock. Loved every bit!

    Reply
  8. Heather says

    September 30, 2020 at 11:40 am

    What can you use as a substitute for French Le Put lentils?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 30, 2020 at 12:59 pm

      Hi Heather, you can use regular lentils – brown or green. Le Puy just hold their shape better and don’t get mushy.

      Reply
  9. Mary says

    September 4, 2020 at 12:42 pm

    Do you add a stock?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 4, 2020 at 10:56 pm

      Hi Mary, yes this recipe uses chicken broth.

      Reply
  10. Dina says

    January 12, 2020 at 7:46 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2020 at 8:42 am

      Wonderful, Dina, thanks so much!

      Reply
  11. Diane says

    November 14, 2019 at 7:36 pm

    This is wonderful, I added croutons, and Parmesan cheese on just before serving

    Reply
    • Kimberly @ The Daring Gourmet says

      November 14, 2019 at 10:27 pm

      I’m so glad you enjoyed it, Diane, thank you!

      Reply
  12. Anonymous says

    October 29, 2019 at 3:05 pm

    Delicious!

    Reply
  13. Vicki Sullivan says

    April 18, 2019 at 1:09 am

    This soup is amazing. Really enjoyed the aromas as it cooked. Will be making this regularly. Thanks so much .

    Reply
    • Kimberly @ The Daring Gourmet says

      April 18, 2019 at 8:46 am

      Thanks so much, Vicki, I’m glad you enjoyed it!

      Reply
  14. N says

    April 15, 2019 at 4:49 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 15, 2019 at 10:37 pm

      Thank you, N, I’m glad you enjoyed it and appreciate the honest feedback!

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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