French Lentil Soup is a classic example of how simple ingredients can create depth when treated with care. Unlike other lentils, French green lentils (lentilles du Puy) hold their shape during cooking, giving the soup a clean texture rather than a thick, starchy consistency.

This soup is not about heaviness. The broth remains clear and aromatic, built slowly with vegetables and herbs. It’s ideal for cooler days, light lunches, or evenings when you want something nourishing without feeling weighed down. Precision in timing and restraint in seasoning are what make this dish shine.

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Ingredients (Serves 4)

• 200 g French green lentils, rinsed

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 1 carrot, diced

• 1 celery stalk, diced

• 2 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 1 liter vegetable stock

• Salt and freshly ground black pepper, to taste

• Fresh parsley, finely chopped (optional)

• Lemon juice (optional, for finishing)

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Step-by-Step Instructions (Detailed & Refined)

1. Build the Base

Heat olive oil in a pot over medium heat.
Add the onion, carrot, and celery.

Cook gently for 6–8 minutes, stirring occasionally, until softened but not browned.

Tip:
Slow cooking here develops sweetness without clouding the broth.

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2. Add Aromatics

Add garlic, bay leaf, and thyme.
Stir for 30 seconds, just until fragrant.

Key point:
Garlic should soften, not color.

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3. Add Lentils and Stock

Add the lentils to the pot and stir to coat with the aromatics.
Pour in the stock and bring to a gentle simmer.

Reduce heat and cook uncovered for 25–30 minutes, until lentils are tender but still intact.

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4. Season Carefully

Season with salt and black pepper toward the end of cooking.

Important:
Salting too early can toughen lentils and slow cooking.

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5. Finish and Rest

Remove the bay leaf.
Let the soup rest for 5 minutes before serving.

Finish with fresh parsley and a few drops of lemon juice if desired.

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Professional Tips for Best Results

• Use French green lentils for best texture

• Keep the simmer gentle, never boiling

• Season gradually at the end

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Common Mistakes to Avoid

• Using red or split lentils (they break down)

• Boiling aggressively

• Oversalting early

• Overcooking until mushy

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Serving Suggestions

Serve with crusty bread or a simple green salad.
This soup also improves the next day as flavors settle.