Go Back
–+ servings
A pot is filled with vegan French lentil soup with a silver ladle.
Print Recipe
4.67 from 3 votes

Classic Vegan French Lentil Soup Recipe

This classic vegan French lentil soup recipe, made with 10 wholesome ingredients, no added oil, and chopped kale is a one-pot cozy family favorite.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course, Soup
Cuisine: French
Diet: Vegan
Servings: 8
Calories: 229kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 229kcal | Carbohydrates: 40g | Protein: 15g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 1210mg | Potassium: 298mg | Fiber: 18g | Sugar: 6g | Vitamin A: 7422IU | Vitamin C: 34mg | Calcium: 122mg | Iron: 5mg