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Recipe

Vegetarian French Lentil Soup

45 min • 4 to 6 servings •
Cecily Upton
Hearty lentil soup with roasted Brussels sprouts, carrots, and celery in a white bowl, set on a wooden table beside a pot and fresh vegetables.

This variation of my French Lentil Soup with Sausage is for all those vegetarians and vegans out there looking for a good meal. This soup is extra delicious and can be made in big or small batches. Try it with a side of roasted brussel sprouts!

Ready

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped (optional)
  • 1 ¼ cups lentils (preferably French green)
  • 6 cups veg stock (can use water, too)
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon balsamic vinegar, or to taste

    • Set

  • 1 large soup pot

    • Go!

  • Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
  • Add carrots and celery and cook, stirring, until softened, about 5 minutes.
  • Add lentils, stock, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
  • Stir in vinegar.

    • Recommendations

    4 oz vegan sausage makes for a nice finishing touch.
    More vegetarian recipes

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