This is the soup that started it all for me. A version of this French lentil soup was one of the first things I made when I went fully plant-based, and I’ve been making it ever since. Dried tarragon, smoked paprika, canned tomatoes, and French green lentils–the combination was an instant winner and it still is for me personally. The recipe is even in my cookbook! Serving with crusty no-knead whole wheat bread is a must.
French green lentils hold their shape beautifully after simmering, which gives this soup a satisfying bite rather than a mushy one. That texture is a big part of why I keep coming back to this one.
The olive oil quantity here is intentional. A generous pour is what allows the onions, garlic, and herbs to slow-cook and essentially melt into the soup base, blending all the flavors seamlessly. Don’t be tempted to cut it back! The smoked paprika is probably the most essential ingredient overall. This essential spice is what gives the soup its smoky edge and that gorgeous deep rust color.
If you have time, make this a day ahead. The overnight rest does intensify the savory flavor. It’s one of those soups that tastes noticeably better on day two.
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Smoky Vegan French Lentil Soup
Ingredients
- ¼ cup olive oil
- 1 medium onion, small dice
- 1 tablespoon fresh thyme leaves, minced
- 2 teaspoons dried tarragon
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 2 medium carrots, small dice
- 1 stick celery, small dice
- 1 28-ounce can crushed tomatoes
- 1 ⅓ cups french lentils, picked over and rinsed
- 6 cups vegetable stock , plus extra if needed
- sea salt and ground black pepper, to taste
- ¼ cup chopped parsley (optional)
Notes
- I love to serve this soup with a drizzle of olive oil, maybe a a sprinkle of chili flakes, and some good bread.
- For a chunkier, more stew-like result, swap the crushed tomatoes for a 28-ounce can of diced tomatoes.
Instructions
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions and sauté for at least 10 minutes, stirring them around frequently. They shouldn’t sizzle too loudly! This is a slow-cooking kind of process, so turn the heat down if you think they’re cooking too fast.
- When the onions are quite soft, add the thyme, tarragon, and paprika and saute for another 5 minutes, stirring here and there. Add the garlic and stir until very fragrant, about 1 minute. Add the carrots and celery and cook for another 8-10 minutes, until all vegetables are soft.
- Add the can of tomatoes and stir to coat vegetables. Cook out and simmer the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot.
- Add remaining vegetable stock to the pot. Give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season the finished soup liberally with salt and pepper. Stir in the parsley, if using.
- Serve the soup hot.
This was so nourishing and delicious! We had it with a bit of French sourdough and it made for such a cozy dinner!
That sounds perfect! Thanks for this kind review, Madison :)
-L
Perfect!