The key to this savory and tangy French Lentil Soup is the fresh lemon juice and Herbs de Provence. That tangy flavor will have you running back to the pot to refill your bowl!
2 TBs olive oil
1 large onion, chopped
4 carrots, chopped
4 celery stalks, chopped
3 cloves garlic, chopped
1 and 1/4 C french lentils
4 C water
4 C vegetable stock
2 TBs lemon juice
3 TBs vinegar
1 TB cumin
1-2 TBs salt
1 TB pepper
Herbs de Provence
Heat the oil on medium in a deep pot and add the chopped onions. Sauté for five minutes.
Add the garlic, carrots, celery and sauté for another two minutes.
Add the lentils, salt and cumin, water and stock and simmer for about 20 minutes.
Add the vinegar, lemon juice, Herbs de Provence and salt and pepper to taste.
The soup thickens a lot so you can add more stock or water if you like a thinner consistency. Just remember to adjust the seasoning! This recipe doubles well and can be frozen for a quick and tasty lunch or dinner. You could freeze single servings and take frozen for lunch and let defrost throughout the morning. A salad or a few pieces of warm and toasted crusty bread would be a wonderful accompaniment to this yummy dish!
(Note: The red/orange lentils make for a more appealing color and are the quickest cooking. Best for soups.) And make sure to tell your meat-eating friends that one cup of lentils has 18 grams of protein! This recipe also only takes about 30 minutes of both preparation and cook time so it’s an easy and speedy one too. Enjoy!