Print

Creamy French Lentil Soup Recipe Easy Homemade with Herbs de Provence and Lemon

creamy french lentil soup - featured image
Print Recipe

A comforting and creamy French lentil soup featuring Herbs de Provence and a bright splash of lemon juice, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 cup (200g) green or Puy lentils, rinsed and picked over
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 teaspoons Herbs de Provence, toasted lightly
  • 4 cups (1 liter) vegetable or chicken broth, low sodium preferred
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Juice of 1 medium lemon, freshly squeezed
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon black pepper)
  • Optional garnishes: chopped fresh parsley, drizzle of olive oil, dollop of plain yogurt or crème fraîche

Instructions

  1. Chop 1 medium yellow onion, 2 carrots, and 2 celery stalks into small, even pieces (about ¼-inch dice). Mince 3 garlic cloves finely.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat until shimmering but not smoking (about 2-3 minutes).
  3. Add 2 teaspoons of Herbs de Provence to the hot oil and stir for about 30 seconds until fragrant.
  4. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 7-8 minutes until softened and lightly golden. Add minced garlic in the last minute to avoid burning.
  5. Add 1 cup rinsed lentils and 4 cups broth to the pot. Stir to combine, then add 1 bay leaf and 2 sprigs fresh thyme. Bring to a boil over medium-high heat.
  6. Reduce heat to low, cover partially with a lid, and simmer gently for 25-30 minutes. Check after 20 minutes; lentils should be tender but not mushy. Stir occasionally.
  7. Remove thyme sprigs and bay leaf. Use an immersion blender to partially puree about half the soup directly in the pot, leaving some lentils whole for texture. Alternatively, blend in batches with a regular blender and return to pot.
  8. Stir in fresh lemon juice from 1 medium lemon. Add salt and pepper to taste, starting with 1 teaspoon salt and ½ teaspoon black pepper, adjusting as needed.
  9. Let the soup rest off heat for a few minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve with optional garnishes like chopped parsley or a drizzle of olive oil.

Notes

Rinse lentils thoroughly to remove any debris. Toast Herbs de Provence in oil before adding vegetables to release full aroma. Do not overcook lentils; they should hold their shape. Blend only half the soup for creamy texture with some lentils whole. Add lemon juice off heat at the end to preserve brightness. If soup is too thick after blending, add broth or water to loosen. Flavors deepen after resting overnight; add fresh lemon juice before serving leftovers.

Nutrition

Keywords: lentil soup, creamy lentil soup, French lentil soup, Herbs de Provence, lemon soup, healthy soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://evabake.com/creamy-french-lentil-soup-recipe-easy-homemade-with-herbs-de-provence-and-lemon/