Simple French Lentil Soup (Vegetarian)

Bowl full of french lentil soup vegetarian style.

Simple French Lentil Soup (Vegetarian)

Cozy, and warming, my Vegetarian French Lentil Soup comes together in one pot, on the stovetop, 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.

*note there is some prep and cook time overlap, so while the veggies are working or lentils are cooking, other ingredients can be prepped.

Course Dinner

Cuisine American, French

Diet Vegan, Vegetarian

Keyword French Lentil Soup, Vegan French Lentil Soup

Prep Time 15

Cook Time 35

Total Time 50

Servings - 6

Calories 359kcal

Author Traci York

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.

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