- 3 tablespoons virgin olive oil (extra–)
- 2 cups onions (chopped)
- 1 cup celery stalks (chopped, plus chopped celery leaves for garnish)
- 1 cup carrots (chopped)
- 2 garlic cloves (chopped)
- 4 cups vegetable broth (or more)
- 1 1/4 cups lentils (rinsed, drained)
- 1 diced tomatoes in juice (14 1/2–ounce can)
- balsamic vinegar (optional)
PER SERVING *
|Calories250Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jesse W. 22 Oct
pretty good.I added more garlic. but i like garlic.
Olivia Lark 14 Jul
I did not puree the soup because I like the texture of the lentils. It ended up as more of a stew, which was perfect. I will definitely be making this again.
David 25 Jun
Solid, but we needed to add some Bragg's amino acids to give it a little more savoryness
Warren 5 Jun
It turned out quite good. You will definitely need more broth. I added 8 cups. It would be better with added salt but I chose not too
B 9 May
Love this soup! Added extra garlic and served with naan bread.
MissFitz 15 Apr
Yum! I added 1 1/2 tsp herb de Provence, 2 bay leaves and 1 tsp smoked paprika as others suggested. Next bowl will have goat cheese with the balsamic drizzle
Sarah Smith 28 Nov 2017
I'm not typically a big fan of lentil soup so take my rating with a grain of salt, but for lentil soup it was good. Won't be a go-to meal to impress guests but is an easy weeknight dish!
Georgette T. 21 Nov 2017
Delicious!!! I would not change a thing
Stephanie Moreno Toro 5 Oct 2017
Delicious taste! And very easy i will make this french lentil soup again
Rebecca 19 Sep 2017
It was tasty. I used an immersion blender a bit instead. I'd make it again.
Marie W. 14 Sep 2017
Excellent taste. Everyone wants the recipe.
Schaper 21 Aug 2017
I liked it. Mine needed slightly longer cooking due to the lentils still being a little tough after the suggested cooking time, which also meant that more stock was required to keep the soup "soupy". Added a spoonful of tomato puree to make for the extra liquid.
Judy Wickre 20 Aug 2017
Perfect! I added some Sarot your hot chili sauce just to give it some kick in the balsamic vinegar I use is balsamic vinegar with fig. I will definitely make it again.
Frances Brent 22 Jul 2017
Just fine. Have done variations of this for years. This formalized it. Like the blending of 2 cups and returning to soup. Splash of balsamic nice.
Gina S. 18 Jul 2017
I love lentil soup, but I didn't know it can be this good. Great recipe!
Angelo G. 19 Jun 2017
Excellent recipe! Best lentil soup ever
Mary Y. 10 Jun 2017
I am making this right now! It goes together fast with things I had on hand. I used 1 carton of Pacific brand organic vegetable broth. I used 3 large leeks instead of onions as I needed to use them up. I used 3 carrots and 3 ribs of celery, and added 2 bay leaves with the broth, but all else as written. The reviews on epicurious also have other suggestions for additions.
Lynn M. 20 Mar 2017
Followed the recipe exactly and was so pleased! Great flavor and perfect consistency. Says the balsamic vinegar is optional, but I believe it adds the perfect tasty touch. Definitely going to share this!
Laya P. 22 May 2016
This recipe has great flavor and not hard to make. I highly recommend it. I used canned lentils instead of dried and just googled the portion difference between the two.
Tatiana R. 5 May 2016
Delicious, nutricious and light Made enough to have a bit everyday I added fresh mushrooms and turned out good
Charles H. 27 Jun 2015
Plain jane lentil soup but not a bad base recipe. I spiced it up with some cumin, a pinch of red pepper flakes and a bay leaf. I also used chicken stock instead of vegetable stock.