Olive oil: Smooth and rich, olive oil is my go-to when making lentil soup. However, avocado oil or unsalted butter would also work to cook your veggies before incorporating them into your recipe. Vegetables: This green lentil vegetable soup gets its tender, nutritious taste from a classic mixture of onion, carrots, and celery—a combination often referred to as “mirepoix.” Tomato paste Fresh garlic cloves: Garlic is essential to giving this le puy lentils recipe its robust, buttery undertones. I recommend peeling and mincing your garlic before adding it to your soup mix to maximize its texture and taste. Fresh or Canned tomatoes: You’ll need one can (14 or 15 oz.) of diced tomatoes to give this green lentil recipe bright, tomatoey notes. With that being said, during the summer months I use juicy tomatoes I pick from my garden. You’ll need about 3 large tomatoes for this recipe. Fresh herbs and seasonings: The best way to flavor this French lentils recipe is with an herbaceous, aromatic mix of bay leaves, fresh thyme, and fresh parsley. Then, finish the dish with a dash of salt and pepper to bring out its natural richness.
Green lentils: French lentils—also known as du puy lentils—are my favorite type of lentils for this recipe due to their small size and deliciously nutty, peppery flavor. Furthermore, French green lentils are better at keeping their shape during the cooking process, making them particularly well-suited for long simmering times. You should be able to find lentils du puy at your local grocery store due to their increasing popularity, or you can purchase them online (affiliate link) if necessary. Many also make this recipe with brown lentils or regular green lentils, both of which offer a similarly tender, mild flavor profile. However, compared to Du puy lentils, brown and green lentils have a slightly more delicate texture, which may result in a thicker, more “mushy” soup after cooking. No matter which lentils you use, just be sure to rinse them and pick them over for debris, small rocks, and undesirable lentils. Vegetable stock: Light and fresh, vegetable stock is my favorite base for homemade lentil soup—especially since it’s so easy to make Homemade Vegetable Stock! However, you could also make lentil soup with chicken broth or chicken stock if you prefer a richer, more savory taste. Vinegar: The key to bringing out the nuanced flavors of this soup recipe is adding a splash of vinegar. I use balsamic vinegar due to its complexly sweet tartness and molasses-like finish. However, red or white wine vinegar, apple cider vinegar, or even lemon juice would also work.
Storage: After cooking lentil soup, let it come to room temperature. Then, pour it into an airtight container and store it in the refrigerator for up to 3-4 days. Freezing: Freezing this recipe is a great way to ensure easy meal prep for months on end. First, bring your soup to room temperature and transfer it to an airtight container. Then, store it in the freezer for up to three months, thawing it in the fridge overnight when ready to eat. Reheat: You can reheat this lentil bean soup recipe on the stovetop or in the microwave for 30-second increments until warm.
What to Serve it With?
This traditional lentil soup recipe makes a delectable pair with countless other recipes. With my expertly catered list, you can quickly transform your simple soup into a restaurant-level menu.
Bread: If you love dipping a hearty slice of bread into a steaming bowl of soup, this pairing is just what you need. Any crusty bread will work perfectly alongside your lentils du puy recipe, from my No Knead Artisan Bread to my five-ingredient Olive Bread. Or, if you want a more decadent, robustly flavored side, you can whip up Air Fried Garlic Bread in just fifteen minutes. Green salad: No pairing is as nutritious as a bowl of healthy lentil soup and a crisp, veggie-packed salad. I love pairing this lentil soup with a Butter Lettuce Salad during the springtime, as its mellow leaves, tangy vinaigrette, and colorful add-ins make every plate come to life. However, my Spring Mix Salad makes a delicious pairing year-round, balancing your hearty soup with crisp, juicy, and citrusy flavors. Crackers and cheese: You don’t have to spend hours in the kitchen to fill out your weeknight menu. In fact, all you have to do is serve your lentil celery carrot soup along with your favorite cheese and crackers! I usually opt for artisan crackers or seeded crackers, as they have a nutty, buttery taste and an incomparable crunch. Plus, they pack tons of protein!
Preparation and sorting: If you’ve ever cooked with lentils, you know they often come with unwanted bits, such as small rocks and other debris. Be sure to rinse and pick through your lentils before adding them to this recipe to remove these non-edible pieces. Thick lentil soup: If you want your recipe to have a thicker, creamier texture, try using an immersion blender to make a lentil puree soup instead. Be sure, however, to let the lentils simmer for 25-30 minutes before blending to avoid any gritty or undercooked bits. Sauté vegetables: The key to making the best lentil soup recipe is taking your time when cooking your veggies. If you don’t thoroughly cook your vegetables, they’ll likely add a tough, fibrous, or “raw” texture to your soup. Therefore, I recommend sauteeing your vegetables for a minimum of 10-12 minutes before adding the remaining ingredients. Don’t overcook the lentils: Whenever possible, I recommend preparing this soup recipe with du puy lentils, as this type is best at maintaining its firmness during the long cooking process. However—no matter which of the lentil varieties you use—it’s essential to keep an eye on them to keep them from overcooking and becoming “mushy” while cooking. Gets better the next day: One of my favorite parts about this French lentil soup recipe is that it tastes even better the day after you make it. This resting time allows the flavors to deepen and develop, resulting in a more savory, complex profile. Adjust seasoning and balsamic vinegar: Adding a touch of acid and a mix of aromatic seasonings helps enliven the milder ingredients in this vegan French lentil soup. However, remember that my recipe only asks for a modest amount of these additions, so I highly recommend tasting your soup and adding more vinegar or seasonings if necessary. You can even serve extra balsamic vinegar on the side to ensure everyone can flavor their bowls according to their unique preference. Quick lentil soup: If you want an extra-quick way to prepare this recipe (or if you want to make it ahead of time!), try making lentil soup with cooked lentils. Simply start the recipe with pre-cooked lentils, add the cooking liquid, and wait until the mixture comes to a boil. Then, serve your easy lentil soup while still hot.
Other vegan soup recipes you might like:
Turkish Lentil Soup Vegan Chili Recipe Vegan Carrot Ginger Soup Sunchoke Soup Recipe Kabocha Squash Soup Vegan Chocolate Chili Sweet Potato Soup Cauliflower and Celeriac Soup Pumpkin Ginger Soup Vegan Butternut Squash Soup
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