🥣 Vegan French Lentil Soup

A hearty, comforting soup made with French lentils, carrots, celery, tomatoes, spinach or kale, and fragrant herbs. It is naturally vegan and makes an excellent make-ahead meal. The recipe below follows the ingredients and method from the linked source.

🛒 Ingredients

  • 1 cup French lentils, rinsed and drained
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 carrots, diced
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 can (14 oz) diced tomatoes
  • 2 cups spinach or kale, chopped
  • Juice of 1 lemon
  • Fresh parsley, chopped, for garnish

👩‍🍳 Detailed Instructions

1. Prepare the lentils

Rinse the French lentils thoroughly under cold running water, checking for any debris.

Place them in a large bowl, cover with water, and let them soak for at least 30 minutes. Drain well before cooking.

2. Sauté the vegetables

Heat 1 tablespoon olive oil in a large soup pot over medium heat.

Add the chopped onion, carrots, and celery. Cook for several minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook briefly until fragrant.

3. Add the broth and lentils

Pour in the 4 cups vegetable broth and 2 cups water.

Bring the mixture to a gentle boil, then add the drained lentils.

Stir everything together.

4. Add the herbs

Add the bay leaves, dried thyme, dried rosemary, salt, and black pepper.

Stir well and bring the soup back to a gentle simmer.

5. Add the tomatoes

Stir in the diced tomatoes and their juices.

Reduce the heat to low, cover partially, and simmer for approximately 25–30 minutes, or until the lentils are tender and the vegetables are cooked through.

6. Add the greens

Once the lentils are tender, stir in the chopped spinach or kale.

Allow the greens to cook gently until wilted and incorporated into the soup.

7. Add lemon juice

Remove the bay leaves.

Squeeze the juice of one lemon into the soup and stir well. Taste and adjust the salt and black pepper as needed.

The lemon adds a bright finish that balances the earthy lentils and vegetables.

8. Serve

Ladle the hot soup into bowls and garnish generously with freshly chopped parsley.

Serve immediately with crusty whole-grain bread or a simple side salad if desired.

⭐ Helpful Tips

  • For thicker soup: Simmer uncovered for a little longer.
  • For a smoother texture: Blend a small portion of the soup and stir it back into the pot.
  • For extra protein: Add a spoonful of plant-based yogurt or nutritional yeast when serving.
  • For meal prep: The source notes that this soup reheats well, making it suitable for busy weekdays.
  • You can experiment with different lentil varieties for slightly different textures and flavors.

🍋 Serving

Serving size: 1 cup
Calories: 180
Protein: 10 g
Carbohydrates: 30 g
Fiber: 12 g
Fat: 3 g

These nutritional figures are the values provided by the source and can vary depending on ingredients and brands