French Lentil Soup

Written by
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Rebecca Franklin
Updated 04/07/19
Lentil Soup

nicolebranan / E+ / Getty Images
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
276 Calories
6g Fat
44g Carbs
16g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 276
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 348mg 15%
Total Carbohydrate 44g 16%
Dietary Fiber 7g 25%
Protein 16g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a fast and nutritious meal, try this delicious French lentil soup recipe. With very little effort, you can have a budget-friendly version of this restaurant favorite on your table in less than 45 minutes. This fantastic, homemade lentil soup can be made with vegetable stock, so it’s both low fat and vegan—a perfect offering for a variety of dinner guests.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1/3 cup finely chopped celery
  • 2 medium carrots (chopped)
  • 2 cloves garlic (crushed and chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 cups vegetable or chicken stock
  • 1 1/4 cups lentils (rinsed)
  • 14-ounce can petite diced tomatoes
  • 2 teaspoons apple cider vinegar

Steps to Make It

  1. In a medium saucepan, sauté the onions, celery, carrots, and garlic over medium-high heat for 12 to 15 minutes.

  2. Once the vegetables have just started to turn light brown, add the salt, dried thyme, and black pepper to the pan. Continue cooking and stirring the mixture for 1 minute.

  3. Add the vegetable or chicken stock, lentils, and diced tomatoes to the pan.

  4. Bring the soup to a boil, and then reduce the temperature slightly so that it is simmering.

  5. Simmer the soup, covered, for 30 minutes, until the lentils are tender.

  6. Puree 1 3/4 cups of the soup with the cider vinegar and stir the pureed mixture back into the soup.

  7. Serve the soup hot or store it for up to three days in the refrigerator.

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