French lentil soup

JanaBy Jana      

October 21, 2014

French lentil soup 0 5 0

Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils.

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: 4 Servings


1Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.


3Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.


5Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick.


7Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.


3 tbsp olive oil

2 cups chopped onions

1 cup chopped celery stalks

1 cup chopped carrots

2 garlic cloves, chopped

0,5l vegetable broth

1,5 cups lentils, rinsed, drained

1 can diced tomatoes in juice

Balsamic vinegar


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