Warm up this season with a bowl of delicious French Lentil and Vegetable Soup.
Is there anything more satisfying that a warm bowl of soup on a chilly fall day? We say no, especially if you’re cozied up indoors with a batch of this hearty, veggie-packed version with a French twist (and bacon, for good measure), courtesy of French Market.
French Market’s French Lentil and Vegetable Soup with Bacon
- 3 slices bacon, finely chopped
- 1 tablespoon Vallée des Baux-de-Provence Extra Virgin Olive Oil AOC
- 1 large yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 14 ounces diced tomatoes
- 6 cups Café Provence chicken stock
- 1 cup French lentils (lentilles du Puy)
- 1/2 teaspoon dried thyme or serpolet (wild thyme from Provence)
- 2 bay leaves
- 1 teaspoon sel gris
- 1/4 teaspoon ground black pepper
- A few tablespoons chopped fresh parsley
1. Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, about 4 to 5 minutes. Add the olive oil, onions, and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and the garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken stock, lentils, thyme, bay leaves, salt and pepper and bring to a boil.
2. Cover partially, reduce the heat to low and simmer until the lentils are tender, about 30 to 45 minutes. Fish out the bay leaves and discard.
3. Transfer about 1 cup of the soup to a blender and purée until smooth, then return it to the pot. Stir, garnish with fresh chopped parsley and serve.