Saturday, October 23, 2010

French Lentil Soup

This lentil soup is super tasty and has an unexpected flavor due to French influences.  I use regular, brown lentils, but you can certainly use French Lentils for a more authentic presentation

French Lentil Soup
  • 3 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp dried tarragon
  • 1/2 tsp coriander
  • healthy pinch freshly grated nutmeg
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 large stalk celery, diced
  • 10 cloves garlic, chopped
  • healthy pinch salt and white pepper to taste
  • 1/2 cup dry white wine or 2 tbsp golden balsamic vinegar
  • 2 cups dried lentils
  • 4-6 cups veggie broth or water
  • 2 tbsp grey poupon
  • 2 tbsp fresh tarragon
  • 1/4 cup fresh parsley
  • Salt/pepper to taste

  1. In a heavy bottom soup pan, over medium heat add the oil and mustard seeds until they pop.  Then add the tarragon, coriander, nutmeg, onion, garlic, carrots and celery along with a pinch of salt and white pepper.
  2. Saute for 5-10 minutes, then de-glaze with the wine or vinegar, add the lentils and broth; turn heat to high and bring to a boil for two minutes.
  3. Turn heat to medium low, cover and simmer for 45 minutes, then stir in the mustard, fresh tarragon and parsley.  Season with salt and pepper to taste. 



  1. I love lentils. Thanks for the recipe.

    It will be great to see what your raw day looks like.

  2. I love lentils too! I actually like the ones that lose their shape better, like the red! Mmmm!

    I'm going to follow you on twitter right now!

  3. Lentils are a wonderful staple; they are so satisfying and filling, and I love all lentil but esp. French lentils. The addition of mustard and tarragon sounds perfect. I'm going to be trying this out very soon.

  4. I think lentil soup is my favorite, and yours sounds savory and addictive.

  5. Bitt I am looking forward to my raw day! Lauren, oh how I love red lentils too. Rose and Andrea, let me know if you try the soup!