About Puy Lentils, aka. French lentils

As its name suggests, a traditional French Lentil Soup is made with Puy Lentils commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under an AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct peppery taste and I love how that they hold their shape very well once cooked. They are very often used in soups, but also make a great side for meat or fish.

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also lots of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted a “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France but likely North America or Italy.

How to store this Classic French Lentil Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3-4 days. Reheat your soup portions on the stovetop or in the microwave. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or to reach your desired soup texture.

Cooking notes & Substitutions: 

• Although Puy Lentils are the stars of this recipe, they can be substituted with common green or brown lentils, as a more affordable option. Cooking times can remain the same. The soup will bit more thick and creamy in texture, as more starchy.
• For the ham, choose an “original” or “traditional black forest” ham (not flavored; ie. brown sugar or honey maple). 
• To make this soup vegetarian, simply skip the ham. 
• The final step of this recipe includes blending a small portion of the soup into a blender. So you will need to use a food blender such as this one. 
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you enjoy this Classic French Lentil Soup as much as I do! It is a perfect weekday lunch or dinner for the whole family. If you have any questions, please don’t hesitate to leave a comment.

More French Soup recipes you may like: 

• • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)
  • Classic French Carrot Soup (Potage Crecy) 

Classic French Lentil Soup

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 15 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
100g ham, cubed
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
3 medium carrots, peeled and diced
3 celery stalks, diced (keep leaves for garnish)
1 tsp salt
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp freshly ground black pepper
1 can [[28-fld oz/796ml] diced tomatoes
1 ½ cup (288g) French green lentils (or brown lentils)
4 cups (945ml) vegetable broth

Instructions

Step 1 - Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally. 

Step 2 – Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done). 

Step 3 – Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some "chunks" – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper. 

Serve in individual bowls with a few chopped celery leaves for garnish.

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