Oh-So-Simple French Lentil Soup

Oh-So-Simple French Lentil Soup
Created By: Gena at TheFullHelping.com
Use: Madeline French Green Lentils
Yields: 4 servings

Oh-So-Simple French Lentil Soup
Recipe and photo courtesy of Gena at The Full Helping

1 tablespoon olive oil
1 large white or yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup French lentils (substitute green/brown lentils or pardina lentils)
4 cups low sodium vegetable broth
1 bay leaf
A few sprigs thyme (or 1 teaspoon dried thyme)
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Splash of sherry, balsamic, or white wine vinegar, or splash of freshly squeezed lemon juice
Optional: ¼ cup sherry, 4 cups baby spinach or chopped greens, toast, vegan parmesan topping or my hempesan, nutritional yeast

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Saute, stirring frequently, for 5-7 minutes, or until the carrots are tender and the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring constantly.

Add the tomato paste, lentils, broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the soup for 45 minutes. 5 minutes before the soup is ready, you can add the sherry and finish simmering the soup uncovered. You can also add baby spinach or chopped greens, stir them into the soup, and simmer uncovered for the final 5 minutes of cooking time.

Add the vinegar or lemon juice to the soup. Taste and adjust seasonings as needed. If you’d like the soup to be thinner, add a bit of water to the pot. Serve with a slice of toast and some vegan parmesan, my hempesan, or nutritional yeast, if desired.

Leftover soup will keep in an airtight container in the fridge for up to 5 days. It can be frozen for up to 1 month.

For more of Gena's delicious recipes, please visit The Full Helping