Go Back
+ servings
5 from 4 votes

Oh-So-Simple French Lentil Soup

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings (recipe can be doubled)


  • 1 tablespoon olive oil
  • 1 large white or yellow onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup French lentils substitute green/brown lentils or pardina lentils
  • 4 cups low sodium vegetable broth
  • 1 bay leaf
  • A few sprigs thyme or 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Splash of sherry balsamic, or white wine vinegar, or splash of freshly squeezed lemon juice
  • Optional: 1/4 cup sherry 4 cups baby spinach or chopped greens, toast, vegan parmesan topping or my hempesan, nutritional yeast


  • Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Saute, stirring frequently, for 5-7 minutes, or until the carrots are tender and the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring constantly.
  • Add the tomato paste, lentils, broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the soup for 45 minutes. 5 minutes before the soup is ready, you can add the sherry and finish simmering the soup uncovered. You can also add baby spinach or chopped greens, stir them into the soup, and simmer uncovered for the final 5 minutes of cooking time.
  • Add the vinegar or lemon juice to the soup. Taste and adjust seasonings as needed. If you’d like the soup to be thinner, add a bit of water to the pot. Serve with a slice of toast and some vegan parmesan, my hempesan, or nutritional yeast, if desired.


Leftover soup will keep in an airtight container in the fridge for up to 5 days. It can be frozen for up to 1 month.