This classic vegan French lentil soup recipe is, seriously, the last lentil soup recipe you'll ever need! It's easy to make and perfect for beginners.
A classic foundation of onions, carrots, garlic, and a few spices with fresh or canned tomatoes host simmering French green lentils. Chopped kale is added at the end of cooking for a hearty soup with wholesome ingredients and no added oil. It's the best lentil soup ever!
If you aren't familiar with them, French or le puy lentils are famous for their flavor and texture. The tender lentils don't lose shape, making them a favorite type of lentil for veggie soups, tempeh stew, and easy brown rice with French lentils.
Table of Contents
Why You'll Love This Recipe
- Clean ingredients for a healthy vegan lentil soup, naturally low in fat and high in protein and nutrients.
- A straightforward cooking process that cooks in one large pot for one of the best soups you'll get right the first time.
- This recipe uses a handful of ingredients for a big pot of soup the whole family will love.
- Perfect for batch cooking and freezer-friendly.
Ingredients, Notes, and Substitutions
French lentils. You'll need 2 cups of dried French (puy) lentils. They are slightly more expensive but worth it. The best substitutes are green, black (Beluga), or brown lentils. Red lentils break down and are great for Indian lentil dahl but won't have the hearty texture needed for this soup recipe.
Vegetable broth. Use a good quality vegetable broth or vegan chicken stock. I used vegetable stock cubes (my go-to) because they create less waste than cartons and cans, but this is entirely up to you.
Tomatoes. I usually use 2 cups of chopped fresh tomatoes; however, you can use a can of diced or crushed tomatoes packed in juice as an alternative. Fire-roasted tomatoes are another great option.
Thyme. Dried thyme with its minty, peppery flavor is fine here. Or toss in a sprig of fresh thyme. The leaves will fall off during cooking.
Tarragon. The unique, subtly licorice flavor of tarragon is a secret ingredient. If you need a substitute, I recommend 3 teaspoons of dried chervil or ¼ teaspoon of fennel.
Paprika. If you find smoked paprika too strong, use regular, sweet paprika. Your call. For a little extra spice, add a pinch of cayenne pepper or more black pepper.
Kale. Fresh or thawed frozen kale can be used. Unlike spinach or other leafy greens, kale is sturdy (like French lentils). It stands up to reheating, freezing, and reheating the next day.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- If you like extra tomato flavor, add a tablespoon of tomato paste to enhance the sweetness of the fresh tomatoes.
- Herbs de Province, a classic French mix of dried herbs and spices, can be used instead of thyme and tarragon.
- I normally don't use bay leaves in this recipe but feel free to add a bay leaf or two in the pot of simmering soup.
Step-by-Step Instructions
- Heat a large soup pot or large Dutch oven over medium-high heat. Add the onions and carrots and cook them for 2-3 minutes. Stir in the garlic and spices for 30 seconds.
- Mix in the tomatoes and simmer them for 10 minutes to break them down. Lower the heat a little bit if needed.
- Add the broth and stir the bottom of the pot, then stir in the lentils. Adjust the heat to a low simmer. Cover the pot. Cook the soup for 40-45 minutes until the lentils are tender.
- Stir in the kale and continue simmering for 10 more minutes to soften it.
Pro Tips
- Allow 40-45 minutes for the lentils to get tender. Cooking time depends on the exact temperature, how well your soup pot holds heat, and your lentils. Cooking time depends on the age and type of lentils.
- What's the best way to tell if your lentils are done? Taste them.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Serving Suggestions
Big bowls of French lentil soup with crusty bread is a winner of a cozy meal. If you like fresh herbs, spruce it up with a little bit of chopped fresh parsley for something green.
Frequently Asked Questions
Store leftover soup in an airtight container for 3-4 days. Or let the soup cool to room temperature and freeze it for 3 months.
It isn't necessary to soak any lentils before cooking. It's possible that soaking reduces cooking time, but unlike beans, lentils don't have sugars that can cause indigestion. It's undercooked lentils that can be problematic in this area.
French lentils are a kind of green lentils. What distinguishes them is their dark green color. They are also about a third the size of regular green lentils. Puy lentils are French lentils that come from the Puy region. They are often more grayer than ‘regular’ French lentils and more expensive.
To make this French lentil soup recipe in the Instant Pot, start on the Saute mode. Cook the onions and carrots, then add the garlic, spices, and tomatoes. Turn the Instant Pot off and add the broth. Stir the bottom of the Instant Pot, then add the lentils. Cook on High Pressure for 15 minutes. Let the Instant Pot naturally release (another 15 minutes). Remove the lid and set the Instant Pot back to saute mode. Stir in the kale and simmer for another 5 minutes.
More Lentil Soup Recipes
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Classic Vegan French Lentil Soup Recipe
Rate this Recipe:
Ingredients
- 1 medium onion - diced, about 1 ½ cup
- 3 medium carrots - diced, about 2 cups
- 4 cloves garlic - minced or pressed
- 2 teaspoons tarragon
- 2 teaspoons dried thyme
- 1 teaspoon paprika - smoked paprika is recommended
- 3-4 large medium tomatoes - 2 cups diced, or 1 can diced tomatoes
- 2 cups French lentils - Puy lentils
- 10 cups vegetable broth
- 7 ounces kale - chopped, 3 cups
- salt and black pepper to taste
Instructions
- Grab your soup pot and set it over medium heat. Add the onions and carrots and sauté them until the onions are soft (about 5 minutes). Add a tablespoon of water if they start to stick.
- Add the garlic, tarragon, thyme and paprika. Sauté for about 30 seconds.
- Mix in the tomatoes, cover the pot and simmer them for 10 minutes.
- Add the vegetable broth and lentils. Cover the pot and simmer for 40-45 minutes or until the lentils are soft.
- Stir in the kale and allow it to soften for about 5-10 minutes.
Video
Notes
- No tarragon? Try substituting 3 teaspoons of dried chervil or ¼ teaspoon of fennel. The flavor won’t be the same, so try to get your hands on a jar of tarragon if possible. Fresh tarragon can also be substituted at 2 tablespoons for the 2 teaspoons called on in this recipe.
- French (Puy) lentils are the preference for this recipe. If you do decide to substitute, black or Beluga lentils hold their shape better than green. If you use green, be sure not to overcook them.
- If you like extra tomato flavor, add a tablespoon of tomato paste to enhance the sweetness of the fresh tomatoes.
- Herbs de Province, a classic French mix of dried herbs and spices, can be used instead of thyme and tarragon.
- Store leftover soup in an airtight container for 3-4 days. Or let the soup cool to room temperature and freeze it for 3 months.
- To make this French lentil soup recipe in the Instant Pot, start on the Saute mode. Cook the onions and carrots, then add the garlic, spices, and tomatoes. Turn the Instant Pot off and add the broth. Stir the bottom of the Instant Pot, then add the lentils. Cook on High Pressure for 15 minutes. Let the Instant Pot naturally release (another 15 minutes). Remove the lid and set the Instant Pot back to saute mode. Stir in the kale and simmer for another 5 minutes.
Nutrition
Nutritional information is an estimation only.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
John R
Saute the mirepoix in 1 tbsp olive oil. Season after cooking (I used 1 tsp salt, 1/2 tsp sugar, 1/2 tsp black pepper, 2 tbsp balsamic vinegar). Last time I checked, vegan doesn't mean no fat, no salt, no refined sugar. 🙂 My kids, aged 7 to 11, loved it. Kale is a nice touch. I steamed it in the microwave before adding. Thanks for sharing.
Denise
Hi, glad you enjoyed this recipe - it's one of our favorites. As always, we welcome making modifications to suit your tastes. Thanks for the review 🙂
Shana
Delicious recipe, thank you!
I added salt to make it a tad tastier, but overall a lovely soup.
Denise
Really happy you enjoyed the soup - it is one of our absolute favorites. 🙂
Marian
We loved the lentil stew. I added olive oil to sauté the vegetables as I love the flavour. Used brown lentils. Added cumin and a bay leaf, otherwise the recipe was the same. Only needed about 5 - 6 cups broth. This is a keeper!
Denise Perrault
I'm so pleased you enjoyed this recipe. It's a good one for making personalized tweaks too. 🙂
Marianne Maerz
Absolutely delicious, Thank you so much!!
Denise Perrault
Thank you SO much for leaving a comment - I'm thrilled you liked this soup - it's been one of our favorites for years. 🙂