Travel the French countryside through this traditional lentil soup! Rich in flavor and satisfying to the soul, it's pure comfort in a bowl.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.98 stars (104 reviews)
Keywords
French Lentil Soup
Ingredients
4 ounces bacon (, diced)
1 medium yellow onion (, chopped)
2 cloves garlic (, minced)
2 medium carrots (, diced)
1/2 medium celeriac (, aka celery root, diced)
1 large leek (, chopped, thoroughly rinsed and drained)
6 cups quality chicken broth
1 cup French Le Puy lentils (, aka French lentils, rinsed and drained)
1 tablespoon red wine vinegar
2 teaspoons chopped fresh thyme (, or 3/4 teaspoon dried)
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
Categories
Main Course
Soup
Cuisine
French
Steps
In a stock pot cook the bacon over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Nutitrion
Serving Size: 1 serving
Calories: 254 kcal
Carbohydrates: 31 g
Protein: 13 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 12 mg
Sodium: 1032 mg
Sugar: 3 g
Reviews
Gloria x. Lopez on 2026-01-30 (5 stars): I had to let it simmer longer than 30 minutes because lentils were still hard . Otherwise it was a fun experience. I loved the aroma so different from Mexican Lentils. Loved working with new veggies like leeks & celeriac. It was delicious. I was nervous but I think next time it will be a lot easier. The celery root was hard to peel for sure. Thank You so much. Your instructions were great!
Sharon Estero on 2025-09-24 (5 stars): I'm currently cooking this awesome looking soup. I love lentil soup but being scottish it can get boring. can't wait to taste this.
Patricia Barrios on 2025-09-11 (5 stars): excelente receta
Peta on 2025-07-27 (5 stars): Delicious, even better the 2nd day. I will make a double batch next time 🤤
Isabella on 2025-02-21 (5 stars): I followed the recipe exactly, except I didn’t have bacon so I used butter instead. I had everything else in my refrigerator including celeriac. It turned out delicious! Next time I will be sure to have bacon and fresh thyme. This recipe is a keeper! Thank you!
Barbara James on 2025-02-19 (5 stars): Excellent recipe! I had a honey baked ham bone in the freezer leftover from Christmas, so used that instead of bacon. The pot wasn't big enough to hold the bone and all the ingredients, so only used the bone while I cooked the garlic, onion, and other vegetables. The heat softened the leftover ham on the bone enough for me to cut it off and add it to the pot and the ham flavor was excellent with the lentils. Only other change I made was to add some mushrooms. First time using celery root. So good! I doubled the recipe and am looking forward to eating this again!
Chef at Heart on 2024-09-03 (5 stars): OUT OF THIS WORLD! I love making soups and generally will add or delete something. This recipe, though, was perfect. I doubled it so I could have extra cartons in my freezer, and am so glad I did, because it’s like having a warm throw blanket on a chilly night! It not only warms the tummy, but your whole body. All the while, I am reminded of how healthy it is. As we are coming into the hot soup season, my next batch will have pieces of shortribs, bone attached which will create a deliciously rich bone broth base. The bacon, which I love, could then be optional, though knowing me, it will definitely be included! Serve with a beautiful mixed green salad that has diced zucchini, a little heirloom tomato, fresh pomegranate seeds, and diced Comte cheese or mozarella, and garnished with fresh mint leaves. Voilá! You have a very hearty and healthy meal! Finish with a dessert of light Panna Cotta to top it off, and your meal rivals that of a Michelin starred restaurant!
Brian on 2024-02-23 (5 stars): This is delicious, and thank you for sharing your recipe. The only change I made was to omit the bacon and use olive oil instead. (I have heart disease and must avoid animal fat.) Thanks again!
