Rustic French Lentil Soup
A deeply nourishing and earthy soup that is rich in plant-based protein and freezes exceptionally well.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add the diced carrots, celery, and onion (mirepoix).
- 2
Sauté the vegetables for 6-8 minutes until the onions are translucent and fragrant.
- 3
Stir in the dried herbs and cook for 1 minute to toast the spices and release their oils.
- 4
Add the rinsed lentils, diced tomatoes (with juices), and the broth. Stir well to combine.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 25-30 minutes, or until the lentils are tender but not mushy.
- 6
Taste and season generously with salt, black pepper, and a splash of lemon juice to brighten the flavors. Divide into 4 deep containers.
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