Cozy, and warming, my Vegetarian French Lentil Soup comes together on the stovetop, in one pot, in about 50 minutes and makes a satisfying dinner any night of the week. Green French lentils (de puy lentils) simmer with onions, carrots, celery, potatoes, and garlic for a rich, flavorful broth. A little tomato paste adds depth, while Swiss chard or kale is optional if you like a leafy finish.
Homemade and So Cozy
This homemade soup is a clean out the pantry type of recipe. With a few long storage fresh veggies, optional greens and pantry staples, my French Lentil Soup is simple enough for busy weeknights. Too, its flavor improves with a little time in the fridge so it’s a good candidate for meal prep.
I love including dry lentils in soups and stews. Like this reader favorite Moroccan Lentil Chickpea Stew, this recipe also relies on quick cooking French green lentils. They’re indispensable in the vegetarian pantry because they’re versatile, and have a long storage life.
This Recipe Is
- hearty and satisfying
- veggie packed
- freezer friendly
If you enjoy making homemade soups and stew recipes, put this delicious classic on your list!
About the Key Ingredients
- French Green Lentils: also known as de puy lentils, these hearty lentils hold their shape well when cooked, have an earthy-nutty flavor and a toothsome texture. I like to purchase French lentils from the bulk section for best value and it reduces waste.
- Yellow Potatoes: since the skins are left on in this recipe, we’re using thin skinned yellow potatoes. They’re ideal for adding creamy texture, but not *too* much texture from the skin.
- Low Sodium Vegetable Broth: use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate brand. I love it because it’s organic, economical, produces less waste. Plus, it tastes great!
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How to Make French Lentil Soup
step by step
Adding hearty greens to your soup towards the end of cooking offers additional texture and heft. Swiss chard or kale cooks down to a tender, hardly noticeable veggie in this soup.
Traci’s Tips
- Thick or Brothy: if you prefer a brothier stew, adjust to taste adding more veggie broth towards the end of cooking.
- Serve With: a side green salad like this popular Beet and Apple Salad, or Fresh Pear and Gorgonzola Salad is a delicious way to round out the meal. A slab of crusty Rustic Sourdough Bread is always a tasty idea!
Simple French Lentil Soup (Vegetarian)
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 cups (200 grams) Diced Yellow Onion , medium dice, about one medium onion
- 1 1/2 cups (215 grams) Carrots, small dice, about four medium carrots
- 1 cup (145 grams) Celery, sliced thin, about four ribs
- 3/4 teaspoon Fine Sea Salt
- 3 tablespoons Tomato Paste
- 1 tablespoon Minced Garlic, about two plump cloves
- 2 teaspoons Dried Italian Seasonings
- 1/4 teaspoon Ground Black Pepper
- 1 1/2 cups (275 grams) Dry French Lentils, rinsed and drained
- 2 1/4 cups (12 ounces / 340 grams) Yellow Potatoes, like yukon gold, diced 1/2 inch, about 4 medium potatoes
- 7 cups (1.54 kilograms) Low Sodium Vegetable Broth, plus up to a cup more if desired
- 2 Bay Leaves
- 2 cups (100 grams) Swiss Chard, packed – optional – ribs removed, leaves chopped into bite size pieces (kale may be substituted)
- 1/2 Fresh Lemon, juiced + more for serving
- Parsley, optional, for garnish
Instructions
- In a 7 quart Dutch oven or large soup pot, heat the oil on medium until it shimmers. Add the onions, carrot, celery and salt. Sweat for about 8 minutes over medium heat, stirring occasionally or until the vegetables soften slightly.
- Stir in the garlic and tomato paste. Cook for 3 minutes, stirring to coat the veggies and cook the paste. Add the Italian seasonings, black pepper, lentils, potatoes, veggie broth and bay leaves. Stir. Bring to a simmer, reduce heat to medium, lid and simmer for 25 minutes or until the lentils and potatoes are tender.
- Remove the lid, stir in the chard now if using, and continue cooking for 5 minutes. The soup will thicken slightly. Stir in the juice of 1/2 a lemon. If a thinner soup is desired, add up to an additional cup of broth. Taste for salt adjustment.
- Ladle into soup bowls and share warm with a slab or rustic sourdough bread or garlicky butter croutons and lemon wedges.
- To Store: allow to cool, then transfer to a lidded container and refrigerate for up to four days, or freeze for longer storage. Thaw in the fridge overnight, gently rewarm stovetop.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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This recipe makes a fantastic soup, so hearty and rich. The depth of flavor is wonderful and I love the lemon and fresh parsley finish, outstanding. This will be a family favorite! Thank you.
Love haring this Patty! Thank you for your note and trying a new soup recipe!
I made this last night and it was delicious! Thank you. I didn’t have any celery but substituted for some yakons (we live in Devon in a Forest Garden and had just dug them up and washed them and was wondering what I might do with them -!!- they worked well 😉) Great to have lots left over for a few more meals. I don’t write often but I really appreciate your recipes xx
I appreciate you, Kerry Ann! Thank you for sending a smile!