Description
A comforting and nutritious French Lentil and Mushroom Soup featuring tender French green lentils, flavorful mushrooms, and aromatic vegetables simmered to perfection in a savory broth. This hearty soup is enhanced with balsamic vinegar and fresh parsley, making it a satisfying, wholesome meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 2 tbsp fresh parsley, chopped (for garnish)
Main Ingredients
- 1 1/2 cups French green lentils (lentilles du Puy), rinsed
- 6 cups vegetable broth
Seasonings and Additions
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the mixture for 5 to 7 minutes until the vegetables soften and release their fragrant aroma.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic aroma develops without burning.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5 to 6 minutes until they release their moisture and begin to brown, intensifying their flavor.
- Add Lentils and Broth: Stir in the rinsed French green lentils, vegetable broth, dried thyme, and bay leaf. Increase the heat and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for 30 to 35 minutes, or until the lentils are tender but still maintain their shape.
- Finish and Season: Remove the bay leaf. Stir in 1 tablespoon of balsamic vinegar. Season the soup with salt and black pepper to taste, adjusting for balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a fresh burst of color and taste. Serve warm for maximum comfort.
Notes
- For best results, use French green lentils (lentilles du Puy), as they hold their shape well during cooking.
- You can substitute vegetable broth with low-sodium broth to reduce salt content.
- Adjust seasoning at the end to ensure flavor balance.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For added texture, consider topping with a sprinkle of grated Parmesan before serving (optional).
