Recipe for French Lentil Soup that you can make under 45 minutes with tips, tricks, variations, and freezing instructions all in one blog post. If you are looking for a heart-healthy way to feed your family, this vegan French Lentil Soup will do the job perfectly.
INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1 (14 1/2 oz.) can diced tomatoes
- 1 bay leaf
- 1 teaspoon thyme leaves, chopped
- 1 1/2 cups French lentils (Lentils Du Puy), rinsed and picked over
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth/stock, preferably homemade
- 2 teaspoons balsamic vinegar
- 1/4 cup fresh Italian parsley, chopped – plus more as garnish
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| FRENCH VEGAN LENTIL SOUP |
INSTRUCTIONS
- Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.
- Stir in the tomato paste and cook for a minute.
- Add garlic and cook for 1 more minute.
- Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.
- Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.
- Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.
- Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.
- Pour the soup in individual bowls and garnish it with more parsley.
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