French Lentil Soup

Name: French Lentil Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 411 grams 14 1/2–ounce can diced tomatoes in juice; 237 milliliters chopped carrots; 237 milliliters chopped celery stalks plus chopped celery leaves for garnish; 2 garlic cloves, chopped; 296 milliliters lentils, rinsed, drained; 3 Tbsps extra–virgin olive oil; 473 milliliters chopped onions; 946 milliliters (or more) vegetable broth

French Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 267 calories, 12g of protein, and 8g of fat each. It can be enjoyed any time, but it is especially good for Winter. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you have garlic cloves, onions, celery stalks, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in heavy large saucepan over medium–high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.

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Vegetable

Carrot

Celery

Garlic

Onion

Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Ingredients you will need

Tomatoes In Juice

Lentils

Broth

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls.

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Vinegar

Pepper

Broth

Salt

Soup

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Blender

Bowl

Ladle

Frying Pan

Garnish with celery leaves.

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Celery Leaves

Equipment

Ingredients

Servings:

411grams

14 1/2–ounce can diced tomatoes in juice 237milliliters

chopped carrots 237milliliters

chopped celery stalks plus chopped celery leaves for garnish 2

garlic cloves, chopped 296milliliters

lentils, rinsed, drained 3Tbsps

extra–virgin olive oil 473milliliters

chopped onions 946milliliters

(or more) vegetable broth

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Calvet Cremant de Bordeaux Brut rosé. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.