French Lentil Vegetable Soup

A bag of French lentils, or lentils du Puy, have been staring me in the face for weeks. These little green beauties, which are grown in the Le-Puy-en-Velay commune in the Haute-Loire department of south-central France, are wonderful. They have a nutty flavor that I really like, and they stay firm after cooking. While they’re perfect for soup, they’re also a nice addition to a salad, and I’ve also used them to make Nepalese Dal.

We added crumbled goat cheese and roasted rosemary cashews, which give the soup a tangy flavor and nutty crunch.


French Lentil Vegetable Soup
Prep time
Cook time
Total time
French Lentil Vegetable Soup
Recipe type: Soup
Cuisine: French
Serves: 4-6 servings
  • 1 yellow squash (cut into ½ inch cubes)
  • 1 zucchini (cut into ½ inch cubes)
  • ½ white onion (diced)
  • ¼ of a
  • buttercup
  • or butternut squash (cut into ½ inch cubes)
  • 2 carrots (diced)
  • 2 large leaves of kale (chopped)
  • 1 quart (32 oz or 946ml) vegetable stock
  • 1.5 cups peeled and chopped tomatoes
  • 2 cups of water
  • 1.5 teaspoons dry basil
  • 1.5 teaspoons curry powder
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  1. Cooking the lentils: Bring 3 cups of water to a boil and add 1 cup of French lentils. Simmer over medium heat until the lentils are tender. Add a teaspoon of salt to the water (after they're finished cooking as this keeps the legumes tender) and allow to sit for a few minutes.
  2. Dice the onion, cut the buttercup squash into ½ inch cubes (peel first if using butternut).
  3. Add a tablespoon of olive oil to your soup pot, then add the onions, carrots and buttercup squash. Allow to cook for 5 minutes.
  4. Add the spices plus 1 teaspoon of salt. Cook for another 3 minutes. Toss in the yellow and zucchini squash, then add the stock, tomato sauce, and water.
  5. Cook over low to medium heat (gentle boil) for 15 minutes. Drain the lentils and add to the soup with the chopped kale. Allow to simmer another 5 minutes, add salt and pepper to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.