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
- French Lavender Almond Cake
- Cherry Clafoutis
- Canelé
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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!
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
Thank you, Carolanne, I’m so glad you enjoyed it and appreciate the feedback!
Easy and delicious. Thank you for sharing!
Thanks, Mike, I’m glad you enjoyed it!
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.
Awesome, Elaine, thanks for the feedback!
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.
Thank you, Marialice, I hope everyone enjoyed it!
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!
Duck fat makes practically everything taste better, Marguerite! :) Glad you enjoyed the soup, thank you!
What can you use in place of the bacon to give it a more complex flavor. I don’t eat pork.
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.
That’s great thank you. I should have also asked you – what weight is in a portion or serving? Thanks a million.
What the weight is, I don’t know, but these calculations are per serving for a total of 6 servings.
Great soup! Can anyone tell me how many calories are in a portion?
Thank you! I just added the nutritional profile at the bottom of the recipe box :)
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.
That castle on top of the hill (rock?) is exquisite. And this soup sounds lovely too. So fresh and inviting. Love lentils!
One of our favorite soups, usually made with green or brown lentils. But puy sound good as well!
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!
Love this hearty soup so much – perfect for these still chilly days before temperatures start to rise.
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
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!