📝 About This Recipe
This soul-warming soup features the prized Lentilles du Puy, known for their peppery flavor and ability to hold their shape during simmering. Rooted in the farmhouse traditions of central France, the dish builds deep complexity through a slow-sweated mirepoix, smoky aromatics, and a bright splash of sherry vinegar. It is a humble yet sophisticated masterpiece that perfectly balances earthy legumes with fresh, herbaceous notes.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra-virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4-inch dice)
- 2 pieces Celery stalks (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 4 pieces Garlic cloves (minced)
The Base and Legumes
- 1.5 cups French Green Lentils (Puy) (rinsed and picked over for stones)
- 1 tablespoon Tomato paste (for richness)
- 6 cups Vegetable or Chicken stock (low sodium preferred)
- 2 pieces Dry bay leaves
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1/2 teaspoon Smoked paprika (adds a subtle depth)
Finishing Touches
- 1-2 tablespoons Sherry vinegar (to taste)
- 1/4 cup Fresh parsley (finely chopped)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 cups Baby spinach (optional, for added greens)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, carrots, celery, and leeks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
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3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
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4
Add the tomato paste and smoked paprika. Stir constantly for 2 minutes to 'toast' the paste, which deepens the flavor and removes the raw metallic taste.
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5
Add the rinsed French lentils to the pot and stir to coat them in the aromatic oil and tomato mixture.
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6
Pour in the stock and add the bay leaves and the bundle of fresh thyme sprigs.
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7
Increase the heat to medium-high and bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for 35-40 minutes. The lentils should be tender but still hold their shape.
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9
Discard the bay leaves and the woody thyme stems.
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10
For a creamier texture, take 1 cup of the soup and pulse it in a blender or use an immersion blender directly in the pot for just 2-3 seconds. This creates a thicker consistency without losing the texture of the whole lentils.
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11
Stir in the baby spinach (if using) and let it wilt in the residual heat for about 1 minute.
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12
Add the sherry vinegar, salt, and black pepper. Taste and adjust seasoning; the vinegar is crucial as it brightens the earthy lentils.
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13
Stir in the fresh parsley just before serving to maintain its vibrant color and flavor.
💡 Chef's Tips
Always use French Green (Puy) lentils; brown or red lentils will turn to mush and lose the signature texture of this dish. Don't salt the lentils until the end of cooking, as salt can sometimes prevent the skins from softening properly. If the soup becomes too thick the next day, thin it with a splash of water or broth while reheating. For a vegan 'umami' boost, you can stir in a teaspoon of soy sauce or white miso paste along with the stock. A rind of Parmesan cheese added during the simmering process provides a wonderful salty depth if you aren't keeping it vegan.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Sauvignon Blanc or a light-bodied Pinot Noir. A dollop of crème fraîche or Greek yogurt on top adds a lovely cooling richness. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the heartiness of the soup.