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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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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!

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

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Above images courtesy Konrad Hädener via CC licensing

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.

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.

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

Ready to make some soup?

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Let’s get started!

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

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

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

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Add the lentils and cook for another minute or two.

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

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

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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!

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French Lentil Soup

Kimberly Killebrew, www.daringgourmet.com
Travel the French countryside with your tastebuds!  This soup is deep and delicious with layers of flavors that will keep you happy the whole meal through.
Print Recipe
4.92 from 24 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
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: 1448mg | Potassium: 825mg | Fiber: 12g | Sugar: 3g | Vitamin A: 3900IU | Vitamin C: 31.3mg | Calcium: 83mg | Iron: 4mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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67 Comments →

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67 Responses

  1. Carolanne says

    January 6, 2019 at 7:42 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      January 6, 2019 at 9:08 am

      Thank you, Carolanne, I’m so glad you enjoyed it and appreciate the feedback!

      Reply
  2. Mike Keiser says

    December 2, 2018 at 5:57 pm

    Easy and delicious. Thank you for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 2, 2018 at 8:58 pm

      Thanks, Mike, I’m glad you enjoyed it!

      Reply
  3. Elaine says

    December 2, 2018 at 3:41 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 2, 2018 at 4:22 pm

      Awesome, Elaine, thanks for the feedback!

      Reply
  4. Marialice Morales says

    November 15, 2018 at 10:02 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 17, 2018 at 10:47 am

      Thank you, Marialice, I hope everyone enjoyed it!

      Reply
  5. Marguerite Kopiec says

    April 13, 2018 at 4:34 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 14, 2018 at 12:12 am

      Duck fat makes practically everything taste better, Marguerite! :) Glad you enjoyed the soup, thank you!

      Reply
  6. Danielle says

    January 9, 2018 at 5:12 pm

    What can you use in place of the bacon to give it a more complex flavor. I don’t eat pork.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 9, 2018 at 7:37 pm

      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.

      Reply
  7. Gobnait says

    September 7, 2017 at 11:27 pm

    That’s great thank you. I should have also asked you – what weight is in a portion or serving? Thanks a million.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2017 at 12:01 am

      What the weight is, I don’t know, but these calculations are per serving for a total of 6 servings.

      Reply
  8. Gobnait says

    September 7, 2017 at 2:00 pm

    Great soup! Can anyone tell me how many calories are in a portion?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2017 at 4:32 pm

      Thank you! I just added the nutritional profile at the bottom of the recipe box :)

      Reply
  9. Kirsten / Comfortably Domestic says

    March 24, 2016 at 4:23 pm

    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.

    Reply
  10. Sarah Walker Caron (Sarah's Cucina Bella) says

    March 22, 2016 at 3:53 am

    That castle on top of the hill (rock?) is exquisite. And this soup sounds lovely too. So fresh and inviting. Love lentils!

    Reply
  11. Adina says

    March 21, 2016 at 2:59 am

    One of our favorite soups, usually made with green or brown lentils. But puy sound good as well!

    Reply
  12. Colleen (Souffle Bombay) says

    March 19, 2016 at 6:22 am

    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!

    Reply
  13. Melanie | Melanie Makes says

    March 18, 2016 at 7:54 pm

    Love this hearty looking soup – perfect for these still chilly days before temperatures start to rise.

    Reply
  14. Renee - Kudos Kitchen says

    March 18, 2016 at 2:54 pm

    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

    Reply
  15. Angie | Big Bear's Wife says

    March 18, 2016 at 12:16 pm

    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!

    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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