A velvety and generous soup that warms the soul, enriched with tender red lentils and savory vegetables. This timeless French classic is both nutritious and deliciously comforting, perfect for cold days or as an elegant appetizer.
⏱️65 min
📊Easy
👥4 servings
🍽️Soup
vegetarianbudget-friendlyfamilyquick
Ingredients
250 gred lentils
2 piècesonions
3 piècescarrots
2 branchescelery stalks
1 litrevegetable broth
3 cuillères à soupeolive oil
3 goussesgarlic
1 à goûtsalt and pepper
1 cuillère à caféground cumin
1 bouquetfresh parsley
Instructions
1PREPARE THE VEGETABLES: Peel and cut the onions into small regular dice. Peel the carrots and slice them into thin rounds approximately 5 millimeters thick so they cook evenly. Clean the celery and cut it into 2-centimeter pieces. Finely chop the peeled garlic cloves. This careful preparation ensures uniform cooking and a flavorful result.
2HEAT THE OLIVE OIL: Pour the olive oil into a large Dutch oven or pot over medium-high heat and let it heat for 1 to 2 minutes until it is hot and slightly smoking. This temperature allows the vegetables to brown nicely and develop their natural flavors optimally.
3SAUTÉ THE VEGETABLES: Add the diced onions to the hot oil and cook for 3 to 4 minutes, stirring regularly until they become translucent. Next, add the chopped garlic and carrot slices, then continue cooking for 5 additional minutes. The vegetables should lightly color without burning, which will intensify the base flavors of your soup.
4ADD THE LENTILS AND SEASON: Pour the rinsed red lentils into the pot and mix well with the sautéed vegetables for 1 minute. Sprinkle the ground cumin and stir to coat all the lentils evenly. The cumin will add a subtle spiced dimension that complements the lentils beautifully.
5POUR THE BROTH AND COOK: Pour the hot vegetable broth into the pot, add the celery pieces, and bring everything to a boil. Then reduce the heat to medium-low and let simmer for 35 to 40 minutes without covering, stirring occasionally. The red lentils should soften and begin to break down slightly, creating a naturally rich and velvety texture.
6REFINE AND FINISH: Taste the soup and adjust the seasoning with freshly ground salt and pepper. If you prefer a smoother texture, partially blend the soup with an immersion blender while keeping some granular texture. Pour the soup into bowls, generously garnish with fresh chopped parsley, and drizzle with a splash of quality olive oil. Serve immediately accompanied by crusty bread for an authentically French soup.