French cuisine · Soups & Stews

Le Puy Lentil Soup

Hearty soup of green Le Puy lentils with carrot, leek and thyme that stay pleasantly firm to the bite.

Ingredients · for 4 servings

• 250 g Le Puy lentils (or green lentils)
• 2 carrots
• 1 leek
• 1 onion
• 2 cloves garlic
• 1 stalk celery
• 1.2 l vegetable stock
• 4 tbsp olive oil
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Rinse the lentils cold in a sieve and drain; cut the carrots, celery and onion into 5 mm small dice, and slice the leek into fine rings.
2. Heat 3 tbsp olive oil in a pot and sauté the diced vegetables with the leek over medium heat for 8 min. until soft and lightly sweet-smelling.
3. Add the finely chopped garlic, thyme and bay leaf and cook for 1 min. until fragrant.
4. Stir in the lentils, pour in the vegetable stock and simmer gently without salt for 30-35 min. until the lentils are soft but still have bite and hold their shape.
5. Remove the thyme and bay leaf, purée about a ladleful of the soup and stir it back in - this gives it body without losing its texture.
6. Season with white wine vinegar, salt and pepper, ladle into deep bowls and serve drizzled with the remaining olive oil.