This French Lentil Soup recipe is surprisingly easy and quick to make . You will enjoy this healthy, delicious & hearty meal in a bowl made with French green lentils, pancetta, carrots, onions and a bouquet garni.
Judging by the way Le Chef's eyes light up when I say I am making my Lentil Soup, I know I have a winner. In this recipe I use "Lentilles du Puy" which are a green lentil variety from the Puy region in France that you can find in many grocery stores.
At a Glance
- What is it? A rustic French country soup featuring green Lentilles du Puy gently simmered with pancetta, vegetables, and a bouquet garni until rich and comforting.
- How you'll make it? Sear the pancetta, sauté the aromatics, add the lentils, carrots, herbs, water, and bouillon cube or chicken stock, then let everything simmer until the lentils are perfectly tender.
- Why you will love it? This wholesome soup is deeply flavorful, wonderfully satisfying, freezer-friendly, and even more delicious the next day.
- Prep Time: 10 minutes.
- Total Time: 55 minutes.
- Servings: 6.
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Ten minutes of prep time and forty five minutes of simmering time and you have the best soup to enjoy through the week - one of my favorite meal prep recipes that freezes really well too. There are over 20 French Soup Recipes on this blog - if you are a soup lover, you are in the right place!
I invite you to join my Soup Sunday Challenge. Together, we make one pot of soup per week every January. I will be happy to share with you my Soup Recipes Ebook, including recipes such as:
Magical Leek Soup, French Onion Soup Gratinée and Potage aux Légumes
On a recent "date night" with Le Chef, we set a table for 2, played some Charles Aznavour ballads, opened a bottle of red wine and enjoyed a simple meal of sausages and lentils. It "almost" felt like we were in Lyon...
Ready to start cooking? On y va!
French Lentil Soup Recipe:
Equipment Needed:
1 Stockpot ( I used my smaller Le Creuset Stock pot for this recipe)
Chef's Knife ( This is the Wusthof Chef's Knife we have in our kitchen, )
French Lentil Soup Ingredients:
- 2 cloves of garlic, chopped
- 1 medium sized yellow onion, diced
- 4 oz Pancetta or lardons ( I have also chopped up 4 slices of bacon for this recipe if I didn't have pancetta)
- 2 cups French green lentils (also known as Lentils du Puy)
- 3 carrots, peeled and chopped in small pieces
- 1 bouillon cube (I like beef flavor for this recipe, but chicken works very well too) You can also use chicken stock instead - I have a great homemade chicken stock recipe here.
- 1 bouquet garni (1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf tied together with some cooking string). 2 teaspoons of Herbes de Provence or Italian seasoning would also work well as a substitute if you don't have fresh herbs.
- 8 cups of water
Instructions:
- Place a stock pot on medium high heat - no need to add olive oil.
- Add the pancetta and sear until the meat begins to lightly brown.
- Add the chopped garlic and yellow onion while stirring.
- Throw in the bouquet garni (by now your kitchen should smell amazing!!)
- Rinse the lentils using a fine strainer.
- When the onions become translucent, add in the carrots, the lentils and 8 cups of water.
- Once soup has heated to a soft boil, add in the bouillon cube. Give a good stir.
- Bring the heat down to a gentle simmer. Cover partially and let the soup simmer for 45 minutes, stirring occasionally. Add more water, 1 cup at a time, if you need to.
- After 45 minutes it is time to taste test! Because of the saltiness of the pancetta and the bouillon cube, I don't find that this recipe needs salt, but feel free to add some if you wish.
- Serve hot with a drizzle of olive oil or fresh grated parmesan cheese. Delicious with a fresh baked baguette, of course!
Why Lentilles du Puy?
French green lentils hold up their shape beautifully when cooking. When fully cooked they will be tender and delicious!
How to Make a Bouquet Garni
A bouquet garni is one of those simple French cooking tricks that adds so much flavor to soups, stews, and slow-simmered dishes. To make your own, simply gather 1 sprig of fresh rosemary, 2 sprigs of thyme, and 1 bay leaf, then tie them together with kitchen twine. Add the bundle directly to your pot and let the herbs infuse your dish as it cooks. When you're ready to serve, simply remove the bouquet garni and discard. Voilà! An easy way to bring the beautiful flavors of Provence into your kitchen.
Tips for Making the Best French Lentil Soup
Rinse and Check Your Lentils
Before adding your lentils to the pot, place them in a fine-mesh strainer and rinse well under cold running water. Take a moment to sort through them and remove any tiny stones, debris, or damaged lentils. There's no need to soak French green lentils before cooking, which is one of the reasons I love using them for an easy, comforting soup!
Keep the Soup at a Gentle Simmer
The secret to perfectly cooked French lentils is a gentle simmer. Once your soup comes to a boil, reduce the heat to low and leave the lid slightly ajar, allowing a little steam to escape. You want to see small bubbles gently breaking the surface, not a rolling boil. This helps the lentils cook evenly while keeping their beautiful shape and slightly firm texture. We don't want mushy lentils!
Adjust the Consistency as Needed
French lentils naturally absorb liquid as they cook, so don't be surprised if your soup starts to thicken. If it becomes too thick, simply add more water, 1 cup at a time, until you reach your desired consistency. I love a hearty French lentil soup that is thick enough to be satisfying but still has plenty of delicious broth to soak up with a crusty baguette. Bon appétit!
How to Store and Reheat French Lentil Soup
French Lentil Soup is one of those wonderful recipes that tastes even better the next day! Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for 1 to 2 months. I love freezing individual portions in freezer-safe containers for an easy homemade lunch when I'm short on time. Simply let the soup cool before dividing it into portions and placing it in the freezer.
To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. The lentils will continue to absorb liquid as the soup sits, so don't be surprised if it thickens in the refrigerator. Simply add a splash of water or vegetable broth to loosen it up until you reach your desired consistency. If frozen, thaw overnight in the refrigerator before reheating. Voilà! A comforting bowl of homemade French Lentil Soup whenever you need one.
Meal Prep ideas
As a busy mom of 2, I am always looking for healthy meals that I can cook in big batches (you can read more about my batch cooking here) that the whole family will love. I like to portion my soups out into individual meal sized storage containers. Half the containers go in the fridge to be eaten through the week, the other half go in the freezer to be pulled out when I am in a pinch. I love shopping my freezer for my homemade meals and this French Lentil Soup is one of my go-to's. It freezes beautifully and can either be served on its own as a soup or as a side to grilled sausages. "Saucisses et Lentils" is a classic bistro dish in France.
Gluten-Free
Lentils are a great source of protein and are gluten-free. For more Gluten-Free French Recipes check out my blog post on Naturally Gluten Free French Recipes.
If you are making this recipe gluten-free, make sure to check that the Bouillon cube is gluten-free as well.
Variations
- You can choose to blend this soup with an immersion blender, and add a ½ cup of cream for a cream of lentil soup. I personally like to leave the lentils whole, it makes for a hearty soup.
- Add in leafy greens such as spinach, kale or Swiss chard for extra nutrients
- To make this soup vegetarian and vegan, omit the pancetta and use vegetable stock.
- You can add sweet potato for extra heft in your soup.
- 2 tablespoons of tomato paste also adds a nice rich flavor.
What to serve with lentil soup
French lentil soup is one of my favorite workday lunch meals - it can be reheated quickly and is a true meal in a bowl. That being said, I also love to serve it for dinner with a grilled protein such as a chicken breast, pork cutlet, sausages or leftover roast chicken. In Parisian, Lyonnaise and Provençal bistros Grilled Sausages and Lentils is a classic dish that hits the spot on cold winter evenings.
You can also serve lentil soup with a fresh baked baguette and a light green salad with homemade French vinaigrette. The acidity and tang of the vinaigrette goes very well with the lentil soup.
Italian Good Luck Lentils
In Italy it is customary to serve a bowl of lentil soup after midnight on New Year's Eve to bring good luck and prosperity. The coin shaped lentils are thought to bring good luck!
On the French Riviera we also do this as there is a very strong Italian influence. This recipe would be perfect for New Year's eve.
FAQ
French Green Lentils are also known as Le Puy lentils. They are green in color and hold up well when cooking. If you can't find le Puy lentils, go with green, or brown lentils. They hold up well when cooking contrary to orange or red lentils that melt into your dish. Le Puy lentils are my favorite type of lentil. They have a a slightly smoky flavor.
There are many lentil varieties. The most common are green or brown or red and orange. Green and brown lentils are great for hearty soups or salads. They hold their shape in cooking and remain a little chewy. Red or orange lentils literally melt into whatever you are cooking and a easy way to add protein and depth of flavor to a soup or stew without additional texture. Red lentils are often used in vegetarian curries or vegetable soup.
Lentils are a great source of protein, folate and fiber and are super easy to cook. They also give you iron and potassium. Did I mention they are also very inexpensive? You can make a full meal out of pantry staples with lentils.
No! One of the things I love about cooking with French green lentils (Lentilles du Puy) is that they don't need to be soaked before cooking. Simply rinse them well under cold running water, check for any small stones or debris, and add them directly to your soup. They will become perfectly tender after about 45 minutes of gentle simmering while still holding their shape. Easy, delicious, and one less step in the kitchen!
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Let me know if you also try the Magical Leek Soup - I love to hear from you!
Au plaisir,
Le Chef's Wife
About Le Chef's Wife
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing company and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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French Lentil Soup Recipe
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
Description
This French Lentil Soup recipe with Lentilles du Puy, vegetables and Pancetta is surprisingly easy and quick to make. 10 minutes of prep time, 45 minutes of simmering time and you have a delicious, hearty meal in a bowl to enjoy throughout the week. Ideal for meal prep, this soup freezes very well and can be repurposed into a variety of dishes.
Ingredients
- 2 cloves of garlic, chopped
- 1 medium sized yellow onion, diced
- 4 oz Pancetta or lardons ( I have also chopped up 4 slices of bacon for this recipe if I didn't have pancetta)
- 2 cups French green lentils (also known as Lentils du Puy)
- 3 carrots, peeled and chopped in small pieces
- 1 bouillon cube (I like beef flavor for this recipe, but chicken works very well too) You can also use homemade chicken stock instead.
- 1 bouquet garni (1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf tied together with some cooking string)
- 8 cups of water
Instructions
- Place a stock pot on medium high heat - no need to add olive oil.
- Add the pancetta and sear until the meat begins to lightly brown.
- Add the chopped garlic and yellow onion while stirring.
- Throw in the bouquet garni (by now your kitchen should smell amazing!!)
- Rinse the lentils using a fine strainer.
- When the onions become translucent, add in the carrots, the lentils and 8 cups of water.
- Once soup has heated to a soft boil, add in the bouillon cube. Give a good stir.
- Bring the heat down to a gentle simmer. Cover partially and let the soup simmer for 45 minutes, stirring occasionally. Add more water, 1 cup at a time, if you need to.
- After 45 minutes it is time to taste test! Because of the saltiness of the pancetta and the bouillon cube, I don't find that this recipe needs salt, but feel free to add some if you wish.
- Serve hot with a drizzle of olive oil or fresh grated parmesan cheese. Delicious with a fresh baked baguette, of course
- Bon Appétit!
Notes
This French Lentil Soup is also delicious as a "Soupe Passée", or cream soup. Simply add a half cup of cream and mix using an immersion blender. Delicious!
Storage and Reheating: Store leftover French Lentil Soup in an airtight container in the refrigerator for up to 4 days or freeze in individual portions for 1 to 2 months. To reheat, thaw frozen soup overnight in the refrigerator, then warm gently in a saucepan over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. If the soup has thickened, simply add a splash of water or vegetable broth until you reach your desired consistency.
Joe Casalaina says
I think that slightly roasting the lentils after picking and washing them adds to the flavor of the French lentils. I finely chop carrots, celery and onion in olive oil and pancetta add the wet lentils to it, stir it for 1 minute then I had the broth, etc..
Anina Belle Giannini says
Thank you, Joe, that's a great idea!
Matt C. says
I didn’t have a lentil soup recipe and now I do! Thank you for this wonderfully comforting meal that comes together so easily. I took a few of your variation suggestions—all of which were great—and added a couple tbsp of tomato paste, a bunch of chopped rainbow chard (stems, too), and, finally, a touch of cream. I also added a splash of red wine and a ¼ tsp of cayenne, both of which worked out well! I can’t wait to make this again.
Kimberly says
Thank you for an awesome recipe! My husband is anemic, so we're trying to increase his iron intake. Lentils are high in iron and I just so happened to have some that needed to be used up. I found your site when searching for a different recipe, but this looked so good I kept it for today. It is going down to 40F in Florida tonight, which is freezing for us. This hit the spot perfectly! I did sub carrots with parsnips because I had some that needed to be used, and I added some pre-made sausage. Served it with homemade olive bread and it left a smile on everyone's face. Can't wait to try out more of your recipes! Thank you for sharing them 🙂
Anina Belle Giannini says
Thank you, Kimberly, for your kind comment! I love to hear it! We love lentils in our house too 🙂 Bon appétit!
Katie McGee says
Amazing recipe that I'll return to again and again
Anina Belle Giannini says
Thank you so much for taking the time to leave a comment - I am so appreciative!
Puhh Watt says
I absolutely loved how this recipe is both hearty and comforting, yet incredibly approachable.
Carolyn says
I soaked the lentils overnight first. Added a potato, added extra carrot, a cup of extra lentils, and celery. I used a chicken ramen broth powder as I didn’t have boullion. Came out delicious.
Anina Belle Giannini says
I am so glad you enjoyed it! Thank you for the 5 star rating!
Jennifer Platt says
I made this soup as it sounded perfect for a snowy January lunch. I threw in a Parmesan rind and made a little satchel with herbs de Provence to replace the bouquet d’ garni. Turned out wonderfully! Thank you.
lechefswife says
Dear Jennifer, Thank you so much for your kind comment! I appreciate that you took the time to let me know. I love this soup so much too, I had it for lunch today. The parmesan rind is a great idea. Bon appétit!
Aline Collins says
85 yrs old living in the USA 50 yrs, going back to my roots, want to cook every French recipes I used to love with your help.All so delicious. Vive la France.
Megan says
Have been making this for over a year now, super easy, yet full of flavor! Highly recommend as a nutritious and delicious meal prep
lechefswife says
Thank you so much for your kind comment, Megan! I am so glad you enjoy the recipe. Having a pot of lentil soup prepared always makes the week easier in my opnion. Bonne journée, Anina Belle
Liz says
Delicious! Will be making again!
lechefswife says
Merci Liz for taking the time to leave a comment and a 5 star rating! I greatly appreciate it and I am so happy you have a new tasty recipe to add to your rotation. Bonne journée, Anina Belle
Sharon says
I've always wanted to make lentil soup. I pinned this on Pinterest so I won't lose it. Thanks!!
lechefswife says
Thank you so much Sharon! Let me know if you make it!
Terri says
I had no idea the French adored lentils. And so do I - what a fabulous soup. It's perfect for busy parents that want to eat healthy!
lechefswife says
That is exactly the point! Thank you Terri. I love to make a big pot and eat it throughout the week.