Last Updated on May 30, 2015 by
One foundation of French cuisine is mirepoix. Most French soups and stews start with mirepoix. This foundation of French cuisine was brought to the countries they colonized, as this is also how most Moroccan tagines start and many other foods in North African countries that were part of the French empire.
So what is mirepoix. Mirepoix is a combination of 50% onions, 25% celery and 25% carrots. Soups, stocks and even some sauces started with mirepoix which add lots of flavor to the simplest of soups and broths.
Serves 4
Ingredients:
- 1 tablespoon oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves chopped garlic
- 1 cup brown lentils
- 5 cups chicken broth (or vegetable broth)
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and black pepper, to taste
- 2 tablespoons finely chopped parsley
In a large saucepan, heat oil. Add onion, celery and carrots. Saute for about 5 minutes, until softened. Add garlic and lentils. Saute for another minute.
Add broth, thyme and oregano. Bring to a boil. Reduce to a simmer and cook for 30 minutes, until lentils are tender.
Add salt, pepper and parsley. Cook for 1 more minute.
Serve with crackers or crusty French bread.
This soup is perfect on a cold winter day.
Classic Lentil Soup
Ingredients
- 1 tablespoon oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves chopped garlic
- 1 cup brown lentils
- 5 cups chicken broth or vegetable broth
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 2 tablespoons finely chopped parsley
Instructions
- In a large saucepan, heat oil. Add onion, celery and carrots. Saute for about 5 minutes, until softened.
- Add garlic and lentils. Saute for another minute.
- Add broth, thyme and oregano. Bring to a boil.
- Reduce to a simmer and cook for 30 minutes, until lentils are tender.
- Add salt, pepper and parsley. Cook for 1 more minute.
- Serve with crackers or crusty French bread.
Yummy soup
Nice
Sometimes there is nothing like a good classic lentil soup. 😉 Thanks for sending it to Souper Sundays this week.
I have always wondered where the carrot, celery onion combo came from. Now I know.
I remember a Tv program by Raymond blanc where he explained this combo .. Good to read about French xuisine Mir n that soup is so welcome in this cold weather ..
Soup and crackers.. perfect for this weather.
I always add celery, carrots and onions to my soups but just ow came to know of its origins. Each of your posts is a lesson in some form or the other Mir!!
Good information on the mix..very hearty soup!
A lovely and filling soup for dinner, love it.
Very classical soup, i make this soup quite often.
That's one hearty and filling soup. Tomorrow I was thinking of making brown lentil soup. Definitely will keep this recipe in mind.
Such a filling and healthy soup,perfect for this cold winter..
Nice and comforting soup…
Celery is one veggie I cannot get warmed up to. So my mirepoix is always without celery 🙂
Lentil soup looks creamy, hearty and filling.
Yummy soup.
lentil soup looks so comforting.