French Lentil Soup Recipes

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FRENCH LENTIL SOUP



French Lentil Soup image

Categories     Soup/Stew     Blender     Bean     Onion     Tomato     Vegetable     Appetizer     Quick & Easy     Lentil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
Balsamic vinegar (optional)

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
  • Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

FRENCH LENTIL SOUP



French Lentil Soup image

French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.

Provided by SHubrich

Categories     Lentil Soup

Time 2h55m

Yield 8

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup diced celery, with leaves
1 cup chopped carrots
2 cloves garlic, pressed
½ teaspoon ground coriander, or more to taste
1 ¼ cups French green lentils, rinsed
4 cups hot water
1 large bay leaf
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon salt
½ teaspoon ground black pepper
1 cube chicken-flavored vegetable bouillon

Steps:

  • Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
  • Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
  • Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g

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