Description
This hearty French Lentil and Mushroom Soup combines earthy lentils and savory mushrooms in a rich vegetable broth, flavored with aromatic herbs and a splash of balsamic vinegar. Perfect for a comforting and nutritious meal, this soup is simple to make and packed with wholesome ingredients, delivering both flavor and warmth in every bowl.
Ingredients
Scale
Soup Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 1 1/2 cups French green lentils (lentilles du Puy), rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute, allowing its aroma to develop without burning.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5-6 minutes until they release their moisture and start to brown, enhancing their flavor.
- Add Lentils and Broth: Stir in the rinsed French green lentils, vegetable broth, dried thyme, and bay leaf. Increase heat and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for 30-35 minutes, or until the lentils are tender but still hold their shape.
- Finish and Season: Remove the bay leaf from the soup. Stir in balsamic vinegar and season with salt and black pepper to taste, balancing the flavors.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh taste. Serve warm.
Notes
- French green lentils hold their shape well after cooking and do not require soaking before use.
- For a creamier texture, blend a portion of the soup and stir it back in.
- You can substitute cremini mushrooms with button or shiitake mushrooms depending on availability.
- Adjust seasoning at the end to suit your taste. Adding more balsamic vinegar enhances depth of flavor.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 2 months.
