Made with authentic Le Puy lentils, infused with red wine, tender leeks, and vibrant escarole, this French Lentil Soup is a deeply satisfying, warming, and comforting dish that comes together in just over an hour from start to finish.
The Ultimate French Lentil Soup: A Culinary Journey
There’s an undeniable allure to a comforting bowl of soup, a culinary embrace that transcends seasons. For many, soup isn’t merely a cold-weather remedy but a year-round delight. Among the vast array of soup recipes, French Lentil Soup stands out as a timeless classic, offering a perfect blend of health, heartiness, and ease. This particular rendition captures the essence of French country cooking, delivering a deeply flavorful experience without demanding hours in the kitchen.
Our French Lentil Soup recipe is designed for those moments when you crave something truly nourishing and satisfying, but without a significant time commitment. It artfully combines nutrient-rich Le Puy lentils with a touch of savory bacon (easily omitted for a vegetarian version), simmered in a steaming, aromatic stock. Sautéed vegetables form a robust flavor base, while fresh thyme lends its fragrant essence. A splash of dry red wine introduces an exquisite depth, elevating the soup’s complexity. Finally, ribbons of tender escarole are stirred in, adding a beautiful pop of color and a delightful textural contrast, making each spoonful a harmonious experience.
This isn’t just any soup; it’s a hearty, brothy masterpiece that beckons you to dive in. Imagine a chilly evening, a warm bowl of this soup, and a crusty loaf of artisanal bread – a truly comforting and wholesome meal that nourishes both body and soul. Its rich flavors and satisfying texture make it an ideal choice for a weekday dinner or a cozy weekend gathering.
French Green Lentils: “Lentilles du Puy” – The Star Ingredient
When it comes to lentils, French “Le Puy” varieties often steal the spotlight, and for good reason. These small, dark green-marbled legumes possess an earthy, distinctly nutty flavor that sets them apart. What makes them truly special for soups and salads is their unique texture: they boast a slightly thicker skin and less starch compared to other lentil types, ensuring they retain their shape beautifully even after extended cooking. This quality prevents them from becoming mushy, a common issue with some other lentil varieties, making them perfect for dishes where a firm, distinct texture is desired.
Beyond this soup, Lentilles du Puy are incredibly versatile. They shine in warm lentil salads, offering a delightful bite and rich flavor. For instance, the Lentil and Goat Cheese Salad with Walnuts from David Lebovitz’s My Paris Kitchen is a renowned favorite, highlighting the elegant simplicity of these lentils. Their robust nature also makes them ideal for hearty, broth-based French lentil soups, where they soak up the flavors without losing their integrity.
Understanding Puy Lentils: History, Origin, and Authenticity
Lentilles du Puy are not just any green lentils; they are a celebrated variety with a rich heritage. Cultivated in the Auvergne region of France, specifically around Le Puy-en-Velay, for over 2000 years, these lentils are a testament to ancient agricultural traditions. The unique climate and volcanic soil of this region are paramount to their characteristic texture and intense flavor profile. This distinct terroir imparts a mineral richness and firm structure that cannot be replicated elsewhere.
To safeguard their quality and regional authenticity, Lentilles du Puy have been granted “Protected Designation of Origin” (PDO) status in the European Union, along with AOC/AOP statuses in France. These designations are crucial, setting stringent quality standards and protecting regional products from imitation. You’ll often see similar stamps on exquisite imported cheeses and fine wines, guaranteeing their provenance and traditional production methods. When shopping for authentic Lentilles du Puy, always look for an AOC or AOP stamp on the packaging. This ensures you’re purchasing the genuine product, grown in the specific volcanic soils of Auvergne, and upholding a centuries-old tradition of quality.
Preparing and Cooking French Lentils to Perfection
Preparing Le Puy lentils is straightforward, but a few key steps ensure the best results. Like all lentils, they should be carefully sifted through to remove any small stones or debris that might have been picked up during harvest. While finding a pebble is rare, it’s a quick and easy precaution worth taking every time. Spreading the lentils out on a light-colored surface, like a cookie sheet, allows for a quick visual inspection. After sorting, a thorough rinse under cold running water is essential to clean them.
One of the beauties of Le Puy lentils is that they **do not require pre-soaking** before cooking, unlike many other legumes. This saves valuable time and simplifies the cooking process. Whether you’re simmering them in water for a salad or incorporating them directly into a soup, Le Puy lentils typically cook in about **25-45 minutes**. The exact cooking time depends on your desired firmness for the particular dish. For a French Lentil Soup, aiming for a very tender, almost creamy interior while maintaining their distinct shape is ideal. Cooking them for 40-45 minutes achieves this beautifully. Rest assured, even with this extended cooking time, Le Puy lentils are remarkably resilient and will not become mushy; they will retain their individual form and elegant appearance when served, contributing both texture and substance to your soup.
Looking to expand your knowledge of lentils? Explore All the Types of Lentils featured on Bon Appetit’s Basically.
What is Escarole and How to Incorporate it into French Lentil Soup
Escarole is a wonderfully versatile **leafy green vegetable** belonging to the chicory family, known for its slightly bitter yet refreshing flavor. While it shares kinship with more pungent greens like endive and radicchio, escarole offers a milder bitterness that mellows and sweetens considerably upon cooking. This makes it an incredibly adaptable ingredient that can be enjoyed in various ways: served raw in crisp salads, braised to tender perfection, wilted gently, or stewed into hearty preparations. Its mild character also makes it an excellent addition to soups, where it imparts a lovely depth and nutritional boost.
For more reasons to embrace this leafy green, check out: 3 Reasons to Drop That Lettuce and Meet Escarole from The Kitchn.
As with most leafy greens, thoroughly **washing escarole is crucial** to remove any lingering grit or soil often hidden between its broad, layered leaves. The best approach is similar to cleaning leeks: separate the leaves, then swish and soak them in a large bowl of water, repeating with a few thorough rinses until the water runs clear and all dirt is removed. This ensures a clean, enjoyable eating experience.
When preparing escarole for French Lentil Soup, begin by trimming off the tough root end from the head. Then, tear or chop the fresh leaves into bite-sized pieces. It might seem like you are adding an immense amount of greens to the pot, but much like spinach, escarole will significantly cook down. As you stir the escarole into the hot soup, it will quickly wilt and **reduce drastically in volume**, seamlessly integrating its tender texture and mild flavor into the broth, adding both visual appeal and a healthy dose of vitamins.
French Lentil Soup – An Easy and Rewarding Recipe
This French Lentil Soup is the perfect solution for busy days when you desire a homemade meal but don’t have hours to spare. The beauty of this recipe lies in its simplicity and efficiency. The process involves just a few key steps: first, sautéing the bacon to render its smoky fat (or using olive oil for a delicious vegetarian option), followed by softening the aromatic vegetables. After that, the liquids and lentils are added, and the mixture is left to simmer, requiring only an occasional stir.
From start to finish, **the entire dish comes together in approximately an hour and a quarter**. This includes all the prep and cooking time, making it an ideal choice for a weeknight dinner. For even greater efficiency, consider prepping your vegetables (chopping carrots, celery, and leeks) ahead of time, which can shave precious minutes off your cooking schedule.
Serving this French Lentil Soup is an experience in itself. I particularly enjoy garnishing it with a generous drizzle of high-quality extra virgin olive oil, which adds a silken richness and a peppery note, along with a scattering of freshly-cracked black pepper for a fragrant kick. For an added touch of indulgence, I often pair it with a few pieces of aged cheese on the side, such as a sharp Gruyère or a tangy Parmesan, which complement the earthy flavors of the lentils beautifully.
Don’t forget the bread! Torn pieces of crusty artisan bread are absolutely perfect for soaking up every last drop of the rich, flavorful broth. Or, for an elevated textural element and burst of garlicky flavor, I highly recommend serving it alongside a handful of my Buttery Garlic Croutons. These crispy delights add an extra layer of enjoyment to an already exceptional soup.
Discover More Comforting Soup Recipes:
- Hearty Split Pea Soup With Ham
- Classic Homemade Cream of Mushroom Soup
- Exotic Curried Cauliflower Soup
- Authentic Wonton Soup
- Comforting Rotisserie Chicken Gnocchi Soup
Print Recipe
French Lentil Soup with Escarole
Ingredients
- 1 teaspoon olive oil
- 4 ounces bacon , cut into 1/4 inch pieces (omit for vegetarian)
- 2 large carrots , cut into a 1/4-inch dice (1 cup)
- 2 large celery stalks , cut into a 1/4-inch dice (1 cup)
- 2 large leeks , thoroughly washed, trimmed and chopped (white and light green parts only)
- 3 cloves garlic , minced
- ½ cup dry red wine
- 1 cup French green lentils (Le Puy, sorted to remove any stones, and rinsed)
- 6 cups chicken or vegetable stock
- 2 cups water
- 1 tablespoon fresh thyme leaves , chopped
- 1 bay leaf
- ½ to 1 pound escarole cleaned, trimmed, and torn or chopped into bite-sized pieces (see note)
- kosher salt and freshly-ground black pepper (to taste)
- extra-virgin olive oil , for drizzling (optional)
- Buttery Garlic Croutons (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, cook bacon in olive oil over medium-high heat until crisp. Remove bacon from the pan with a slotted spoon and set aside.
- Add carrots, leeks, and celery to the pot with 1/2 teaspoon each of kosher salt and pepper. Sauté over medium-high heat for about 8-10 minutes until the vegetables are softened and beginning to brown, releasing their aromatic flavors. Add minced garlic, and cook for another minute until fragrant.
- Deglaze the pan by pouring in the red wine. Cook for 1-2 minutes, using a wooden spoon to scrape any browned bits from the bottom of the pot. These flavorful bits will dissolve into the wine, adding richness to your soup.
- Stir in the sorted and rinsed lentils, followed by the chicken or vegetable stock, water, fresh thyme, bay leaf, and the reserved crisp bacon. Add an additional 1/2 teaspoon of salt.
- Bring the soup to a boil, then reduce the heat to low, partially cover the pot, and simmer for 25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add the prepared escarole to the pot and gently stir it into the soup. Do not be alarmed by the volume; it will look like a large amount, but the escarole will quickly wilt and reduce in size as you continue to stir it into the hot liquid.
- Bring the soup back to a gentle boil, then partially cover the pot again, reduce the heat, and simmer for another 15-20 minutes, or until the lentils are very tender and the escarole is soft.
- Carefully remove and discard the bay leaf. Taste the soup and season generously with additional salt and pepper as needed. Serve hot, optionally drizzled with extra-virgin olive oil, a sprinkle of freshly-cracked black pepper, and garlic croutons for added texture and flavor.
Notes
When preparing escarole for soups, I generally trim off the tough white root end and utilize the vibrant dark green and lighter green-yellow parts of the leaves, as these offer the best flavor and texture.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.