If you’re searching for a comforting, nourishing bowl of soup that feels like a warm hug at the end of a long day, this French Lentil and Mushroom Soup promises to deliver. Packed with hearty lentils, savory mushrooms, and aromatic vegetables simmered in a rich vegetable broth, it brings together rustic French flavors in an easy, one-pot meal. Every spoonful combines earthiness and bright herbaceous notes, making it a protein-packed vegan classic you’ll crave again and again.
Ingredients You’ll Need
This recipe calls for classic, wholesome ingredients that each have a starring role in creating the depth and coziness of French Lentil and Mushroom Soup. From the earthy lentils to the fragrant herbs, every element adds something special to the flavor, texture, or color of the soup.
- Olive oil: Provides a smooth, silky base and helps sauté the vegetables to golden, savory perfection.
- Yellow onion: Adds sweetness and depth, forming the classic aromatic backbone of the soup.
- Carrots: Brighten the soup with color and a hint of natural sweetness.
- Celery: Offers subtle grassy notes and a little crunch, essential to a classic French mirepoix.
- Garlic: Boosts the aromatics and infuses the broth with a delicious garlicky warmth.
- Cremini or button mushrooms: Deliver robust, savory umami flavor and meaty texture, making the soup extra satisfying.
- French green lentils (lentilles du Puy): These petite, speckled lentils hold their shape beautifully and give the soup a signature bite.
- Vegetable broth: Provides a fragrant, deeply flavored base that brings all the elements together.
- Dried thyme: Lends trademark savory, herbal notes that make the soup taste unmistakably French.
- Bay leaf: Adds subtle complexity, releasing flavor as the soup simmers.
- Balsamic vinegar: Brightens and balances the earthiness of the lentils and mushrooms with a tangy pop.
- Salt and black pepper: Essential for seasoning every layer, ensuring the flavors shine through.
- Fresh parsley: Brings a fresh, herby finish and a touch of vibrant green to every bowl.
How to Make French Lentil and Mushroom Soup
Step 1: Sauté the Aromatics
Drizzle the olive oil into a large pot and bring it up to medium heat. Toss in your diced onion, carrots, and celery, then let them sizzle for 5 to 7 minutes until they soften and begin to develop irresistible, caramelized edges. This simple step builds layers of flavor you’ll taste in every spoonful of your French Lentil and Mushroom Soup.
Step 2: Add Garlic
Once your vegetables are tender, sprinkle in the minced garlic. Let it cook just for a minute, stirring constantly until it’s fragrant but not browned. This wakes up the garlic’s sweet edge and infuses the whole pot with cozy aromatics.
Step 3: Cook the Mushrooms
Add the sliced mushrooms straight onto those lovely aromatics. Cook for another 5 to 6 minutes, giving an occasional stir. You’ll notice the mushrooms release their moisture and then start to brown, which means extra depth and delicious umami for your French Lentil and Mushroom Soup.
Step 4: Simmer with Lentils, Broth, and Herbs
Stir in the rinsed French green lentils, vegetable broth, dried thyme, and bay leaf. Bring the pot up to a gentle boil. Then lower the heat and let the soup simmer, covered, for about 30 to 35 minutes. During this time, the lentils will soften while still keeping their signature bite, and all those flavors meld beautifully.
Step 5: Finish and Season
Don’t forget to remove the bay leaf! Next, stir in the balsamic vinegar and season your soup with salt and black pepper to taste. A splash of vinegar enlivens every bite, making the earthy lentils and mushrooms pop with flavor.
Step 6: Serve and Garnish
Ladle the steaming French Lentil and Mushroom Soup into bowls and sprinkle generously with chopped fresh parsley. That final touch adds brightness and a little visual flourish that makes homemade soup truly special.
How to Serve French Lentil and Mushroom Soup
Garnishes
A sprinkle of fresh parsley is classic, but you can also add a drizzle of olive oil, a grinding of black pepper, or even a dash of smoked paprika for a rustic finish. For extra flair, serve with lemon zest or a swirl of vegan cream on top to balance the richness of the soup.
Side Dishes
This soup begs for a crusty chunk of toasted baguette to soak up every last drop, or serve it alongside a simple mixed greens salad tossed in a zesty vinaigrette. Roasted root vegetables or a sharp, plant-based cheese make delightful companions if you want to keep things cozy and French-inspired.
Creative Ways to Present
Serve your French Lentil and Mushroom Soup in rustic bowls with a few sautéed mushrooms on top for a chef’s kiss. Or go family-style in a big Dutch oven at the center of the table, letting everyone ladle their own. For mini appetizers, try serving it in espresso cups with microgreens — a fun party idea!
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. French Lentil and Mushroom Soup keeps well in the refrigerator for up to four days, and if anything, the flavors deepen and get even cozier after a night in the fridge.
Freezing
This soup is freezer-friendly! Pour cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It’ll keep beautifully for up to three months; just label and date it so you always know when you have a meal ready to go.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. If it has thickened a bit in the fridge, just add a splash of water or broth to loosen it up. Microwaving also works for single servings — just cover and heat until steaming hot.
FAQs
Can I use regular brown or green lentils instead of French green lentils?
Yes, you can use other lentil varieties in a pinch, but French green lentils hold their shape best and offer the ideal earthy bite for French Lentil and Mushroom Soup. Brown or regular green lentils may become a bit softer and break down more during cooking, but your soup will still taste delicious.
Is this recipe gluten-free?
Absolutely! French Lentil and Mushroom Soup is naturally gluten-free as long as you use a certified gluten-free vegetable broth. Be sure to double-check any broth labels if you have a gluten allergy or sensitivity.
Can I add other vegetables to the soup?
Definitely. This soup is endlessly adaptable. Feel free to add diced potatoes, spinach, kale, or even parsnips. They’ll add extra texture and flavor, making your soup more personal and hearty.
How do I add more flavor?
Try sautéing a splash of dry white wine with the vegetables before adding broth, or toss in a pinch of smoked paprika for warmth. For a richer finish, finish the soup with a drizzle of olive oil or a spoonful of cashew cream when serving.
Can I prepare French Lentil and Mushroom Soup in advance?
This soup is perfect for meal prep. In fact, it often tastes even better the next day as the flavors meld. Simply prepare as directed, cool, and store in the fridge or freezer until you’re ready to reheat and enjoy.
Final Thoughts
If you’re craving a soul-soothing meal that’s equal parts nourishing and delicious, French Lentil and Mushroom Soup is always up to the task. I hope you’ll give this recipe a try and discover just how wonderful and satisfying it can be — you may find yourself making it on repeat all season long!
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French Lentil and Mushroom Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty, earthy French lentil and mushroom soup made with tender green lentils, sautéed mushrooms, aromatic vegetables, and fresh herbs — a cozy, protein-packed vegan meal.
Ingredients
Vegetable Mixture:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Mushroom Mixture:
- 8 oz cremini or button mushrooms, sliced
Other Ingredients:
- 1 1/2 cups French green lentils (lentilles du Puy), rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
- Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 30-35 minutes, or until lentils are tender.
- Remove bay leaf. Stir in balsamic vinegar, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- Use French green lentils (lentilles du Puy) for best texture — they hold their shape well.
- Add a splash of dry white wine for extra depth of flavor.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
