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.
Servings: 6 servings
Equipment
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
Serving: 1g | Calories: 200kcal | Carbohydrates: 23g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 286mg | Potassium: 291mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4157IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg