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!
I’m sorry if I’m not seeing this but did you soak the lentils? They look wet in the picture where you first put them in.
Hi Shannon, no they are not soaked, they’re just rinsed and drained.
Thank you for your help! It was delicious!!!
Yay, I’m so glad you enjoyed it, Shannon, thank you! :)
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!!!!
Thank you so much for those kind words and compliment, I really appreciate it! :) Yes, Linsen mit Spätzle 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! :)
Why does every recipe now include a life story. No one cares
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.
Excellent. And I’m not just talking about the recipe (which is my go-to, btw)
Thank you, Rini :)
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 posting😋
Thank you, Lisa, I’m so glad you enjoyed it!
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?
Hi Mandy, the vinegar in this is for the flavor and yes, it is a traditional ingredient.
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
Wonderful, Darrin, thanks so much!
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 ;)
So awesome, Kelsey, thank you for the feedback!
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!
What can you use as a substitute for French Le Put lentils?
Hi Heather, you can use regular lentils – brown or green. Le Puy just hold their shape better and don’t get mushy.
Do you add a stock?
Hi Mary, yes this recipe uses chicken broth.
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.
Wonderful, Dina, thanks so much!
This is wonderful, I added croutons, and Parmesan cheese on just before serving
I’m so glad you enjoyed it, Diane, thank you!
Delicious!
This soup is amazing. Really enjoyed the aromas as it cooked. Will be making this regularly. Thanks so much .
Thanks so much, Vicki, I’m glad you enjoyed it!
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!
Thank you, N, I’m glad you enjoyed it and appreciate the honest feedback!