The first time we visited Paris was on Valentine’s Day, three years back. As cliched as it might sound, being in the City of Love on the “day of love” felt truly special. We stayed in a hotel where our room overlooked the Eiffel Tower and I couldn’t get enough of the flickering beauty post sunset. Everything about the trip was so memorable, even the harsh winter that year. I had the best creme brûlée of my life on that trip. I still remember it’s taste and texture so vividly! The same evening, I also had this soul satisfying French lentil soup with spinach for supper. Since, it was so cold outside, I really wanted a warming and satiating bowl of soup. And that is exactly what I got in this. Having tried the French onion soup multiple times, I wondered how I’d missed this lentil soup earlier.
Nonetheless, I came back home armed with quite a few new recipes that I’d learnt on my trip. And I was sure to try them myself. Out of two or three of them that I very often make, this wholesome lentil soup is something that features regularly on our dining table. Not only is this one pot meal, food for the soul, but it is a complete meal in itself. Besides the lentils, it has got vegetables like carrots, celery, onions and even spinach in it. Dip some buttered, toasted bread in it and enjoy a hearty, fulfilling meal. Since, the weather in London most times is rainy and gloomy, this lentil recipe is one of my go to meals. It is a quick and easy recipe and so good to taste – what more does one want? 🙂
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Vegetarian version
The traditional French lentil soup with spinach isn’t a vegetarian recipe. It also has got bacon bits in it. But I always make mine without it. The first time I made it, back from our Paris trip, I didn’t have bacon on me to add it to the soup. And ever since, I have stuck to my original recipe of keeping it vegetarian. Additionally, the original French recipe is made with French green lentils, which are slightly smaller in size than the regular green ones. So, they cook from raw quickly, requiring no pre-cooking. However, I normally use brown lentils for my soups, simply because I prefer it’s mild and earthy taste more. And it works brilliantly as well in the recipe. Hence, you can choose which one you’d like to add to your lentil soup.
I love flavouring my lentil soup with herbs de Provence. This fragrant, dried herbs mixture is very commonly used in French cuisine and is also very easily available in stores. But even if you can’t find it, you could easily make the mix at home. And if nothing else, even a sprinkling of thyme will work very well to flavour the soup. The combination of the herbs along with garlic and chopped celery, will make your kitchen super aromatic while cooking. This easy soup recipe comes together really effortlessly and again with minimal ingredients. Of course, this is how I make it and I can assure you that everybody who’s has had it has only loved it. Moreover, with the plummeting temperatures now, what more does the soul want besides a hearty, yummy soup!
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This is a soup is a cozy fall recipe, perfect for you to give it a try very soon. And may I say, it is yet another delicious way to add lentils to your diet. Moreover, to make it even more yum, you could garnish your French lentil soup with some creme fraiche or sour cream and serve. Lastly, if you do happen to try my version of this soul satisfying soup I’d love to hear from you. You could leave your feedback in the comments below or share your food pictures with me over on Instagram.
Eat hearty!
French lentil and spinach soup
Equipment
- Stock pot
- Pressure cooker
Ingredients
- ½ cup brown lentils soaked in water for 30 minutes
- 1 cup onions finely chopped
- 1 cup carrots finely chopped
- 1 cup baby spinach
- ½ cup celery finely chopped
- 2 tbsp garlic minced
- 2 tbsp tomato puree´
- 2 bay leaves
- 1 tbsp herbs de Provence or dried thyme
- 2 tbsp chili flakes optional
- 2 chicken/vegetable stock cubes crushed
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Cook the lentils, with a teaspoon of salt and 1½ cups of water, until soft but still whole in shape. When done, set aside
- Heat the stock pot with the oil and add in the onion and garlic. Once the onion softens and the garlic becomes fragrant, add in the carrots and celery. Stir and cook for 5-7 minutes
- Next, add in the tomato puree´, stock cubes, chili flakes, bay leaves and the herbs. Give it a good mix and cook for 3-4 minutes and then add the cooked lentils, along with the water*
- Mix in well, check for salt (adjust if needed) and let it simmer, over medium heat, for another 15 minutes. Just before removing from flame, add in the spinach and mix well. Wait until it softens and then remove from heat
- Serve your delicious and fulfilling French lentil soup with spinach topped with sour cream or creme fraiche, if you'd like, and warm toasted, buttered breads. Enjoy!
Notes
- You can add hot water, if you need to adjust the consistency of the soup, here
- It is important that you check for salt and then add anymore of it, since stock cubes are generally salted
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
