Description
A warm and hearty French Lentil Soup featuring earthy French green lentils, smoky plant-based bacon, and a vibrant medley of fresh vegetables. This comforting soup delivers rich layers of flavor with aromatic herbs, natural gelling agent for perfect texture, and a savory broth base. Ideal for a nutritious lunch or dinner, it offers a wholesome, satisfying meal that is naturally gluten free and packed with protein, fiber, and vitamins.
Ingredients
Scale
Main Ingredients
- 1 cup French green lentils (Puy lentils), rinsed
- 4 slices smoky plant-based bacon, sliced into bite-sized pieces
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste (natural)
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, freshly ground, to taste
Optional Variations
- Swap plant-based bacon for smoked tofu slices
- 1/4 cup grape juice
- 1 cup kale or spinach, chopped
- 1/2 teaspoon smoked paprika
- 1 cup diced potatoes
- Natural gelling agent, as needed for thickening
Instructions
- Prep your ingredients: Start by rinsing the lentils under cold water. Finely chop the onion, carrots, celery, and garlic. Slice the plant-based bacon into bite-sized pieces so it cooks evenly and blends well with the lentils.
- Sauté the aromatics and bacon: Heat olive oil in a large pot over medium heat. Add the plant-based bacon and cook until just crispy, then remove and set aside. In the same pot, add onion, carrot, celery, and garlic and sauté until the vegetables become tender and fragrant.
- Deglaze and build flavor: Pour in a splash of apple cider vinegar to deglaze the pan, scraping up any browned bits to enhance the flavor. Stir in the tomato paste and vegetarian Worcestershire sauce (natural), mixing thoroughly so the ingredients meld beautifully.
- Cook the lentils and simmer: Add the rinsed lentils to the pot along with vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer gently uncovered for 30 to 40 minutes, until the lentils are tender but still hold their shape.
- Finish and season: Return the cooked plant-based bacon to the pot. Season generously with salt and freshly ground black pepper. Remove bay leaves and adjust seasoning as desired. For a slightly thicker consistency, stir in a small amount of natural gelling agent until incorporated.
Notes
- Use French green lentils to ensure lentils keep their shape and provide perfect texture.
- Don’t rush sautéing the vegetables; cooking until soft brings out natural sweetness.
- Add herbs early in cooking to maximize their aromatic infusion.
- Season gradually and taste as you cook to balance flavors perfectly.
- Use a large enough pot with adequate broth to prevent sticking or burning since lentils expand during cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: French Lentil Soup, lentil soup, vegetarian lentil soup, plant-based soup, gluten free soup, healthy soup, cozy meal
