French Lentil Soup
Prep Time:15 mins | Cook Time:40 mins |
Total Time:1 hr | Serves:6-8 |
Lentil soups have been part of European home cooking for centuries, valued for their simplicity, affordability, and ability to turn a handful of pantry staples into a substantial meal. In France, small green lentils are particularly prized for their earthy flavor and their ability to remain pleasantly firm as they cook, making them especially well suited to long-simmered soups and stews.
This French-inspired version begins with the classic combination of onion, carrots, and celery, then builds flavor with Herbes de Provence and a gently simmered broth. Yukon Gold potatoes can be added for an even heartier soup, while the lentils provide enough body to make it satisfying on their own. It’s wonderfully practical, too: make a large pot for supper and enjoy the leftovers throughout the week, when the flavors have had even more time to develop.
What Are French Green Lentils?
French green lentils are small, dark green lentils prized for their firm texture and slightly earthy, peppery flavor. Unlike red or yellow lentils, which soften considerably and can begin to break down as they cook, green lentils tend to retain their shape.
You may also see Lentilles du Puy at the market. These are a specific variety of French green lentil grown in the Le Puy region of France under protected designation. All Lentilles du Puy are French green lentils, but not every French-style green lentil sold elsewhere is technically a Lentille du Puy.
Why Sauté the Vegetables First?
Cooking the onion, carrots, and celery in olive oil before adding the broth gives them time to soften and develop flavor. This combination of aromatic vegetables is closely related to the French mirepoix, traditionally made from onion, carrot, and celery and used as the foundation for countless soups, stocks, sauces, and braises.
Give the vegetables several minutes in the pot rather than rushing immediately to the broth. That initial sauté creates a more flavorful foundation for the entire soup.
Bloom the Herbes de Provence
Adding the Herbes de Provence to the pot briefly before pouring in the broth allows the dried herbs to warm in the oil and release more of their aromatic compounds.
You don't need long. Once the herbs become fragrant, add the liquid so they don't scorch. This small step helps distribute their flavor throughout the soup.
What Is Herbes de Provence?
Herbes de Provence is a dried herb blend inspired by the cooking of southern France. The exact mixture varies by producer, but it commonly contains herbs such as thyme, rosemary, savory, marjoram, and oregano; some commercial versions also include lavender. Because blends vary considerably, it's worth tasting and adjusting the quantity according to the particular mixture you're using.
Why Add the Potatoes Later?
The lentils need a head start because they generally require more cooking time than diced Yukon Gold potatoes. Adding the potatoes after the lentils have already simmered for about 10 minutes helps both ingredients reach tenderness at roughly the same time.
It also prevents the potatoes from becoming overly soft or beginning to fall apart while you wait for the lentils to finish cooking.
Why Yukon Gold Potatoes?
Yukon Golds are a good choice for soup because they have a naturally creamy texture while still holding their shape relatively well when simmered. They give the broth additional body without turning the soup into a potato-heavy dish. Keep the pieces relatively uniform so they cook evenly, and test them with the tip of a knife rather than relying solely on the clock.
Don't Cook Lentils by Time Alone
Your 20 to 30 minute total simmer is a useful guideline, but dried lentils don't always cook at exactly the same rate. Their age, variety, and storage conditions can all affect how quickly they soften.
Begin tasting toward the end of the suggested cooking time. The lentils should be tender all the way through while still retaining their shape rather than becoming mushy.
The Soup Will Thicken as It Sits
Lentils continue absorbing liquid after cooking, so don't be surprised if leftovers are considerably thicker the following day. This is completely normal.
When reheating, simply add a splash of water or broth until the soup returns to the consistency you prefer. Taste again after thinning, as you may need to adjust the salt and pepper.
French Lentil Soup Is Excellent for Meal Prep
Like many hearty soups, this one is particularly well suited to making ahead. Once cooled, transfer it to an airtight container and refrigerate promptly. The herbs and aromatics continue to mingle as the soup rests, so leftovers can be every bit as satisfying as the first bowl.
If you plan to freeze a batch and are using potatoes, keep in mind that potatoes can sometimes develop a softer or slightly grainier texture after freezing and thawing. For the best texture, a potato-free batch is particularly freezer-friendly.
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3–4 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 cups French green lentils, rinsed and drained
• 3 teaspoons Herbes de Provence
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 4 cups (960 ml) low-sodium chicken or vegetable stock
• 2 cups (480 ml) water, plus more as needed
• 2 bay leaves, optional
• 3 medium Yukon Gold potatoes, cut into ¾-inch pieces, optional
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6 to 8 minutes, until the vegetables begin to soften and the onion is translucent.
Add the lentils, Herbes de Provence, salt, and pepper. Cook for about 1 minute, stirring frequently, until the herbs are fragrant and the lentils are well coated.
Add the stock, water, and bay leaves, if using. Increase the heat and bring the soup to a boil. Reduce the heat to a gentle simmer, partially cover, and cook for 15 minutes.
Add the potatoes and continue simmering for 20 to 25 minutes, or until the lentils are tender and the potatoes are cooked through. Add a little additional water or stock during cooking if the soup becomes thicker than desired.
Remove and discard the bay leaves. Taste and season with additional salt and pepper as needed. Ladle into bowls and serve warm.
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