French Lentil Soup

This simple healthy French lentil soup is the perfect cold winter day soup. It's packed full of chopped vegetables, chicken stock, fresh herbs, and just a touch of Dijon mustard. It's a simple soup that reheats and freezes perfectly.

4.84 from 6 votes

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Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Equipment

5.5 Quart Pot

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large carrots chopped
2 stalks celery chopped
2 whole leeks cleaned, white and light green area chopped
2 cloves garlic chopped
1 teaspoon fresh thyme minced
4 cups chicken stock
3/4 cup French lentils
1 dried bay leaf
1 tablespoon Dijon mustard

Instructions

Heat a large Dutch oven over medium heat.
Add the olive oil and butter and cook until the butter has melted.
Next, add the carrots, celery, and leeks.
Cook for 5-7 minutes or until the vegetables are tender. Stir occasionally.
Stir in the garlic and thyme and cook for an additional minute.
Add the chicken stock and scrape the bottom of the pan to release any browned bits.
Add the lentils, bay leaf, and Dijon mustard.
Bring the soup to a boil and then reduce the heat to medium-low.
Simmer for 30-35 minutes, or until the lentils are tender.
Remove the bay leaf and season with salt and pepper to taste.
Enjoy warm. Store any leftover soup in an airtight container in the fridge for up to three days.

Nutrition

Course Soup

Cuisine French

Keyword french lentil soup, healthy lentil soup, lentil soup

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