
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.
Serves:
Ingredients
- 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
Instructions
-
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.
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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.
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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.
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Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency.
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Garnish with fresh chopped parsley if desired and serve.
Nutrition
- Calories:Â 315.95kcal
- Fat:Â 11.51g
- Saturated Fat:Â 3.11g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 5.68g
- Polyunsaturated Fat:Â 1.96g
- Carbohydrates:Â 37.10g
- Fiber:Â 5.62g
- Sugar:Â 8.55g
- Protein:Â 17.12g
- Cholesterol:Â 16.77mg
- Sodium:Â 855.20mg
- Calcium:Â 53.44mg
- Potassium:Â 810.58mg
- Iron:Â 3.45mg
- Vitamin A: 222.81µg
- Vitamin C:Â 20.65mg
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