French Lentil Soup with Spinach (Soupe aux lentilles)

I know French lentil soup is typically considered a hearty winter soup, but I absolutely love it year-round. It’s one of those vegetarian meals I can make on a meatless Monday that is just as filling as it is tasty. 

French Lentil Soup

This French lentil soup with spinach is particularly great during spring because of the abundance of fresh spinach that you’ll find at the market. It’s such an easy and delicious way to incorporate those leafy greens. 

The French love lentils and use it in soups like this, as well as salads like this one I made on the blog with soft boiled eggs.

For this soup, I like to use a mix of lentils for the added flavor and varied texture, but you’re free to use one or two types. Just make sure you substitute properly if you’re going to skip a variety of lentil shared in the recipe below. 

There are so many ways to start a great soup. Like a stew, you can use bacon to add some fat and smokiness to your soup. Or, if you’re like me, I often just stick to a bit of olive oil to keep the soup lean. 

In my opinion, the non-negotiables for this French lentil soup are the tomato paste and chicken bouillon. While a classic mirepoix of carrots, onion, and celery start this soup off on the right foot, it’s the tomato paste and chicken bouillon that really create the magic. 

Flavor Boosters

Some people like to add diced tomatoes to their lentil soup, but I find the flavor of tomato paste to be superior in soups. I’ve found myself taste-testing a soup halfway through the cooking process only to feel like something is off. Then, I’ll immediately remember the previously forgotten tomato paste. 

As soon as it’s added, all is right in the world again. 

While the tomato paste adds some much needed acidity to the soup, the bouillon replaces the need for chicken stock and adds that depth of flavor and oomph a soup like this needs. 

Spinach 

Like a classic minestrone soup, this French lentil soup has great texture from the lentils and chopped veggies. I was actually inspired by the use of spinach in minestrone, and wanted to recreate that effect in this French lentil soup as well. 

The spinach is a lovely addition to a soup like this, adding a touch of green vibrancy. 

This French lentil soup is finished off with a few shavings of fresh parmesan cheese, making it the ultimate comfort soup to turn to any time in the year. 

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French Lentil Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A comforting lentil soup with great flavor and an extra addition of spinach!

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Ingredients

• 1/4 cup uncooked, dry black lentils
• 1/4 cup uncooked, dry red lentils
• 1/2 cup uncooked, dry brown lentils
• 1-2 tbsp olive oil
• 1 small yellow onion, diced
• 2-3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks of celery, diced
• 2 cups fresh spinach
• 1 tbsp chicken bouillon paste, or 1 chicken bouillon cube
• salt and pepper, to taste

Instructions

1. Rinse the lentils and place them in a saucepan covered with water. Add a pinch of salt and bring the mixture to a boil. Once boiling, lower the heat to a simmer and place a lid on the pan. Cook the lentils for approximately 20 to 25 minutes, checking on them to add water as needed. Once they're tender, they're ready. Drain the lentils.
2. Meanwhile, in a medium pot over medium heat, drizzle some olive oil. Add in the diced onion. Sauté until softened and translucent. Add the garlic, carrots and celery.  Stir everything together for a minute until the garlic is fragrant.
3. Add in the tomato paste and stir over heat for 1 minute before pouring in about 6 cups of water. Bring to a boil, then stir in the chicken bouillon (paste or cube). Season with a pinch of salt and pepper, then lower the heat to medium-low so it's gentle simmering for 20 minutes, allowing the veggies to cook and the liquid to reduce.
4. Once the veggies are tender and liquid has reduced to about 2/3 or half the amount, stir in the lentils. Raise the heat to bring the mixture to a gentle simmmer again, then stir in the fresh spinach. Taste-test for seasoning, and serve in a couple of minutes, as the spinach softens.

Notes

It's best to soak the lentils several hours ahead of time. You can do this overnight, or before leaving to work in the morning. Then, drain the lentils and add to the soup as the recipe instructs. 

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 195