This classic French lentil soup is one of those meals that is so nostalgic and comforting. Eating this just-like-Grandma-used to make soup makes you feel warm and safe, and almost takes you back to a simpler time as you eat it.
French lentil soup is never fancy or full of exotic ingredients. It’s just real food that tastes wonderful, is good for you, and is clean and pure. Sometimes I wonder if cooking has gotten too showy and complicated, and this soup reminds me every time I make it that yes, often less really is more when it comes to food.
1 Tbsp. olive oil
1 large yellow onion, chopped
3 stalks celery, chopped
3 carrots, chopped
3 cloves garlic, minced
4 c. chicken or vegetable broth
1 15 oz. can of diced tomatoes
1 ¼ c. French or green lentils, rinsed
2 bay leaves
Salt and pepper to taste
Fresh parsley, for garnish
Heat the olive oil in a skillet over medium high heat. Add the onions, celery, and carrots and cook for about 10 minutes, or until the vegetables are slightly brown. Add the garlic and cook for one more minute, stirring. Add the broth, tomatoes, lentils, and bay leaves and allow it to boi Reduce the heat to medium low and cook covered for 30-40 minutes until lentils are tender.
Remove from the heat and, using an immersion blender, puree some of the soup while leaving the rest a bit chunky. The amount you puree is totally up to you, as it boils down to texture preference. Puree to your desire. I usually puree about 70 percent and leave the rest chunky. Season with salt and pepper and top with fresh parsley.
Serve with a baguette, salad, or all by itself!