French Lentil Soup Recipe

Method11 steps · about 55 min

1. 1

   Step 1: Heat a stockpot over medium-high heat; no cooking oil is needed for the pancetta or bacon.

2. 2

   Step 2: Add either the 4 oz pancetta or lardons OR the 4 chopped bacon slices. Sear until lightly browned; do not use both meat quantities.

   Uses 4 oz pancetta or lardons OR the listed bacon substitute · 4 chopped bacon slices ONLY if substituting for pancetta

3. 3

   Step 3: Add the chopped garlic (2 cloves) and diced yellow onion (1 medium) to the browned meat and stir.

   Uses Chosen browned pancetta, lardons or bacon · 2 cloves of garlic, chopped · 1 medium yellow onion, diced

4. 4

   Step 4: Tie the 1 rosemary sprig, 2 thyme sprigs and 1 bay leaf together with cooking string, or use a bouquet-garni bag. Add this herb bundle to the aromatics.

   Uses Meat, garlic and onion base · 1 sprig fresh rosemary, for bouquet garni · 2 sprigs fresh thyme, for bouquet garni · 1 bay leaf, for bouquet garni

5. 5

   Step 5: Rinse the 2 cups dry French green lentils in a fine strainer.

   Uses 2 cups French green lentils (also known as Lentils du Puy)

6. 6

   Step 6: When the onions are translucent, add the chopped carrots (3) and rinsed lentils. For the main route, add 8 cups water. Alternatively, use 8 cups prepared chicken stock in place of the water and omit the bouillon cube.

   Uses Sautéed meat and aromatic herb base · Rinsed French green lentils · 3 carrots, peeled and chopped in small pieces · 8 cups water ONLY for water-and-bouillon route · 8 cups prepared chicken stock ONLY instead of water and bouillon

7. 7

   Step 7: Bring the soup to a gentle boil. For the water route, add the 1 bouillon cube and stir to dissolve. If using prepared stock, skip the cube.

   Uses Lentils, carrots and chosen soup liquid · 1 bouillon cube ONLY with water route

8. 8

   Step 8: Reduce to a gentle simmer, partly cover and simmer for about 45 minutes, stirring occasionally, until the lentils are tender. Add more water 1 cup at a time only if needed to maintain a soup consistency.

   Simmer soup · 45 minUses Soup with chosen liquid seasoning · Additional water as needed, added 1 cup at a time

9. 9

   Step 9: Remove the herb bundle and bay leaf. Taste the tender lentil soup; the pancetta/bacon and bouillon or stock may supply enough salt (to taste). Add optional salt only if needed.

   Uses Tender cooked lentil soup · Salt to taste, only if needed after tasting

10. 10

    Step 10: Serve hot with either a drizzle of olive oil or freshly grated Parmesan if desired, and an optional baguette alongside.

    Uses Finished seasoned lentil soup · A drizzle olive oil, optional garnish instead of Parmesan · Freshly grated Parmesan, optional garnish instead of olive oil · French baguette, optional accompaniment; quantity as desired

11. 11

    Step 11: Serve the finished lentil soup.

    Uses Served lentil soup