French Lentil Soup Recipe

French Lentil Soup Recipe

How To Make French Lentil Soup

Savor a warm and comforting bowl of this French lentil soup, made using veggies, chicken broth, bacon, and lentils, for a flavorful dish.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 3slicesbacon,finely chopped
  • 1tbspolive oil
  • 1large yellow onion,finely chopped
  • 1celery stalk,finely chopped
  • 2medium carrots,diced
  • 3clovesgarlic,chopped
  • 14½oztomatoes,(1 can) diced
  • 6cupschicken broth,best quality such as swanson
  • 1cupFrench lentils,(lentilles du Puy) or common brown or green lentils
  • ½tspdried thyme
  • 2bay leaves
  • 1tspsalt
  • ¼tspground black pepper
  • fresh parsley,chopped, for garnish, optional


  1. Fry the bacon in a large pot over medium heat, stirring frequently, for 4 to 5 minutes until the fat is rendered and the bacon is crisp.

  2. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, for about 5 minutes until the onions are soft and translucent. Do not brown; reduce heat if necessary.

  3. Add the tomatoes with their juices, broth, lentils, thyme, bay leaves, salt, and pepper, and bring to a boil. Cover partially, reduce the heat to low, and simmer for 45 to 50 minutes until the lentils are tender. Fish out the bay leaves and discard.

  4. Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency.

  5. Garnish with fresh chopped parsley if desired and serve.


  • Calories: 315.95kcal
  • Fat: 11.51g
  • Saturated Fat: 3.11g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.68g
  • Polyunsaturated Fat: 1.96g
  • Carbohydrates: 37.10g
  • Fiber: 5.62g
  • Sugar: 8.55g
  • Protein: 17.12g
  • Cholesterol: 16.77mg
  • Sodium: 855.20mg
  • Calcium: 53.44mg
  • Potassium: 810.58mg
  • Iron: 3.45mg
  • Vitamin A: 222.81µg
  • Vitamin C: 20.65mg
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