French Green Lentil Soup

“French Green Lentils (Lentilles Du Puy) are a peppery lentil that hold their shape well when cooked, making them perfect for soup or stews.  The base ingredient includes caramelized onions and tomato paste that is deglazed then enhanced with a secret ingredient (Worcestershire sauce) that adds tang, spice and warmth to this simple soup.  Although petite in size, French Green Lentils take a little longer to cook than other types so make sure to allow a little extra time for this. You can usually find them in the bulk section of natural food stores or Whole Foods type markets”

French Green Lentil SoupIngredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1/2 tsp kosher salt
  • 6 cloves garlic, minced
  • 4 tbsp tomato paste
  • 1 1/2 cups French Green Lentils
  • 8 cups of No-Chicken Broth
  • 1-15 oz can petite diced tomatoes, with juices
  • 1 tsp oregano
  • 4 tsp cumin
  • 1/2 tsp pepper
  • 1 tsp salt
  • 4 tbsp Worcestershire sauce *
  • 2 bay leaves
  • 3 cups carrots (about 6-8 carrots), sliced in half lengthwise then in 1/4 inch slices
  • 1 1/2 cups celery (about 6 ribs), sliced in half lengthwise then in 1/4 inch slices
*Worcestershire Sauce may have anchovies as an ingredient.  You can also substitute this for Vegan Worcestershire Sauce


  1. Heat olive oil in large, heavy bottomed dutch oven. Add onions and 1/2 tsp salt and saute for 10 minutes or until tender and translucent.  Add minced garlic and tomato paste, stirring often for about 3-4 minutes. (The goal is to let tomato paste brown or caramelize a little on the bottom of the pan without burning.  You can add a tablespoon or two of broth if you need to during this process to keep it from burning.)
  2. Add half the broth and scrape the bottom of the pan to deglaze.  Add the rest of the broth along with the canned tomatoes and their juices, lentils, oregano, cumin, pepper, salt, worcestershire sauce and bay leaves.  Bring to a boil then reduce to simmer.  Cover and simmer for about 25 minutes or until lentils are just about cooked all the way through.
  3. Add carrots and celery, cover and simmer another 20 minutes or so or until vegetables and lentils are tender and soup is thickened. Remove bay leaves and serve with rustic bread.  This soup tastes even better the next day for leftovers!
French Green Lentils

Tags: , , , , , , , ,

Categories: Beans & Lentils, Recipes, Soup


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2 Comments on “French Green Lentil Soup”

  1. msearthsnake
    November 15, 2011 at 9:40 pm #

    Looks so YummY ! Thank you for this awesome post!

  2. Kinenchen
    December 8, 2011 at 9:12 am #

    I have a thing for lentils… 🙂

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