Classic Lentil Soup

Thank you for sharing!

Last Updated on May 30, 2015 by

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.

 

 

Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

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 make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. 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 ..

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.