Classic Lentil Soup

Thank you for sharing!

Last Updated on May 30, 2015 by Sandra

Classic Lentil Soup

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.

Classic Lentil Soup

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.

 

 

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Classic Lentil Soup

This soup is perfect on a cold winter day.
Servings: 4
Calories: 238kcal

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.

Nutrition

Calories: 238kcal | Carbohydrates: 35g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1106mg | Potassium: 621mg | Fiber: 16g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 4mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Kalyani

    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 ..

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