This vegan French lentil soup recipe is easy and quick to make. It’s a nourishing soup for dinner that’s filling, and great with a slice of toast. French lentils are smaller and rounder than brown and green lentils. They’re also a little firmer and hold their shape well when cooked, which makes them an excellent addition in soups, salads, and grain bowls, too
This simple French lentil soup is exactly the kind of recipe I that I crave during the holiday season. It’s warming, grounding, nourishing, and—best of all—it’s so easy to make.
The recipe is so simple that it barely necessitates a formal recipe. The measurements don’t have to be precise, as long as you use about a quart of broth or water for every cup of lentils.
Other than that, you begin by sautéing some onion, carrots, celery, and garlic. You add lentils, liquid, and the herbs and seasonings that you have. You can finish the soup with a splash of vinegar, a drizzle of olive oil, cashew parmesan cheese, or all of the above.
One of the first quesitons you might be asking is, why French lentils? After all, there are plenty of recipes for lentil soup that call for regular, brown or green lentils.
The answer is that I just love the texture of French lentils. They’re smaller and rounder than brown, green, or pardina lentils. They’re also a little firmer. This makes them excellent for salads and bowls. I think it also gives this soup a lot more texture than it would have otherwise!
It’s no big secret around here that lentils are one of my all-time favorite foods.
I love lentils for their versatility, their inexpensive cost, and—perhaps best of all—for their many health benefits.
Lentils will provide your body with B vitamins, zinc, iron, potassium, and magnesium. A mere half cup of lentils will also supply eight grams of dietary fiber, which is a substantial portion of the RDA.
Lentils are packed with plant protein, too. That half cup portion has between eight and ten grams of protein, which will contribute to a high-protein meal when accompanied by other protein-rich ingredients.
All of these benefits are on offer in the French lentil soup. If you happen to add some greens, toast, or nutrient dense toppings (options below), you’ll only enhance the nutrition of your meal.
The processing of making lentil soup generally, and this French lentil soup in particular, is really easy.
I begin by sauteeing onion, carrots, and celery. I add garlic, lentils, bay leaf, thyme, salt, pepper, and vegetable broth to the pot, along with some tomato paste. The tomato paste adds umami to the recipe.
These ingredients are brought to a simmer for forty-five minutes. That’s it, pretty much. After the soup is ready, you remove the bay leaf and stir in a splash of vinegar. You can use sherry vinegar (my preference) or white balsamic. Either way, I think that the hint of acid is an essential part of the soup’s flavor.
That’s it! That is the entire process of making the French lentil soup. It’s really that easy.
However, there are a few more steps that you can take after the base of the recipe is ready. One of them is to wilt some leafy greens into the soup. This will add extra nutrient density, along with some nice texture.
No matter how you choose to play with the recipe over time, the backbone can remain the same: vegetables, lentils, stock, herbs, and time.
Once the French lentil soup is ready, you can top it with some of my cashew parmesan cheese, a drizzle of olive oil, a little extra vinegar, or all of those things. Here are some additional accompaniments:
If there’s anything that I love about soup, it’s the fact that it’s so perfect for meal prep. One pot of soup can provide almost an entire week of lunches or dinners for a single person.
This French lentil soup makes a slightly smaller batch than some of my other soups. It’s about six portions, or four larger portions. However, it’s still a good amount of food. And the soup will keep very well in the fridge for up to six days, so it’s a great thing to make as part of a weekend meal prep routine.
If you like, you can also freeze the soup instead of storing it in the fridge. When I make a batch, I usually freeze half and enjoy half of it upfront. The French lentil soup can be frozen for up to six weeks. It can also be doubled if you’re serving a crowd.
As with most soups, the leftovers will only become more flavorful after a few days. Tastier and tastier—those are my kind of leftovers!
I hope that the French lentil soup warms you up, fills your belly, and makes you feel grounded. That, at least, is what it always does for me. Enjoy the recipe.