Soupe aux Lentilles (Lentil Soup)

Soupe aux lentilles

Soupe aux lentilles, or lentil soup, is an easy French classic that is ideal for cold winter nights. The first records of lentil soups date back to the ancient Greeks, many millennia ago—perhaps as far back as 9000 BC. A simple concoction, lentil soup benefits from regional tastes and the availability of local spices. In France, this soup is best served as a starter or a light lunch, and can be garnished with the aromatic fresh herbs that are so common in French cooking. Recipe Servings: Serves 8

Prep Time

10 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 20 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 ml) olive oil
2 1/2 cups (375 g) chopped sweet onion
1 cup (225 g) chopped celery
1 cup (128 g) chopped carrot
1/2 tsp (2.5 ml) dried thyme
4 garlic cloves, minced
1 bay leaf
1 1/2 cups (300 g) dried petite green lentils
4 cups (950 ml) chicken broth
1 cup (240 ml) water
1 (14.5 oz/400 g) can petite-cut diced tomatoes, drained
2 Tbsp (30 ml) fresh lemon juice
salt to taste
black pepper to taste

Directions

In a pot, heat the oil over high heat.
Add the onion, celery, carrot, thyme, garlic, and bay leaf. Sauté for 10 minutes.
Add the lentils and stir constantly for 2–3 minutes.
Add broth, water, and tomatoes to the pot. Increase the heat until the mixture is boiling. Cover the pot and lower the temperature to a simmer for about 40 minutes or until the lentils are tender.
Remove the pot from the heat and allow to cool for 5–10 minutes.
Add 3 cups of the lentil mixture to a food processor. If the ingredients are too warm, be sure to allow steam to escape when the lid is attached, such as removing a part and covering the opening with a towel. Blend the mixture until smooth.
Return the contents of the food processor to the pot and stir to combine.
Season the lentil soup with the lemon juice, salt, and pepper. Serve hot.