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–+ servings
Hearty French lentil soup with crushed pepper and crusty bread on marble.

French Lentil Soup (With Potatoes and Thyme)

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 3 cloves garlic minced or grated
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup (200 g) French green lentils rinsed – sub brown or green lentils
  • 2 medium potatoes Yukon gold – peeled and cut into bite-size pieces
  • 5 cups (1.25 L) vegetable broth reduced-sodium add more to taste
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1½ tablespoons red wine vinegar + optional Italian parsley

  • Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat.
    Add 1 medium onion, 2 medium carrots, and 2 ribs celery (all chopped) and cook for 7 to 8 minutes, stirring occasionally, until softened.
    Stir in 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 bay leaves, and 1 teaspoon dried thyme. Cook for 1 minute, stirring often.
    Step 1 Onion, carrots, celery, garlic, tomato paste, and herbs cooking together.
  • Add the lentils and potatoes: Rinse 1 cup French green lentils well and cut 2 medium potatoes into small bite-size pieces, about ¾-inch cubes.
    Add the lentils, potatoes, 5 cups vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and bring to a boil.
    Reduce the heat and simmer gently, partially covered, for 30 to 35 minutes, stirring a couple of times.
    The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork. If it gets too thick, add a splash of broth or water.
    Step 2 French lentils and diced potatoes gently simmering in savory vegetable broth.
  • Simmer the soup: Remove the bay leaves and stir in 1½ tablespoons red wine vinegar. Taste and add more salt, pepper, or vinegar if needed.
    Serve hot with optional chopped parsley and a drizzle of olive oil.
    We love it with thick slices of crusty artisanal or sourdough bread for dipping.
    Step 3 Finished French lentil soup brightened with vinegar and topped with crushed pepper.
Substitutions
  • Extra virgin olive oil → Regular olive oil or avocado oil.
  • Onion → Yellow onion, white onion, or green parts of scallions.
  • Carrots → Parsnips.
  • Celery → Fennel or omit.
  • Garlic → Omit or use garlic-infused olive oil.
  • Tomato paste → Sun-dried tomato paste or omit.
  • Bay leaves → Omit if unavailable.
  • Dried thyme → Fresh thyme or herbes de Provence.
  • French green lentils → Dry brown or green lentils; or canned lentils added during the last 5–10 minutes (use less broth).
  • Potatoes → Yukon Gold or red potatoes.
  • Vegetable broth → Reduced-sodium vegetable broth.
  • Red wine vinegar → Balsamic vinegar, sherry vinegar or fresh lemon juice.
 
Tips
  • Use any brown or green lentils: No need to hunt down French lentils.
  • Rinse and check lentils: Remove any small stones or debris.
  • Soften the vegetables: Give them the full 7–8 minutes for better flavor.
  • Cook the tomato paste: One minute deepens its savory flavor.
  • Simmer gently: Cook until the lentils hold their shape and potatoes are fork-tender.
  • Adjust the broth: Add a splash of broth or water if the soup gets too thick.
  • Add vinegar last: Stir it in at the end, then taste and adjust the seasoning.
  • Serve with crusty bread: Artisanal or sourdough is perfect for dipping.
  • Store leftovers: Refrigerate for up to 4 days or freeze for up to 3 months; add a splash of liquid when reheating.
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