Herbed French Lentil Soup with a Hint of Tarragon

1. Sauté Onion and Carrot

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and carrot, and sauté for about 10 minutes until the onions are soft and have just started to brown.

2. Add Aromatics

Add the minced garlic, dried tarragon, dried thyme, and paprika to the pot. Stir and sauté for about 2 minutes to release their flavors.

3. Cook Tomatoes

Add the diced tomatoes to the pot and stir. If the bottom of the pot looks too dry, add a splash of water to deglaze. Cover the pot and cook for about 5 minutes to break down the tomatoes.

4. Add Lentils and Broth

Pour in the water or vegetable broth, then add the French lentils, bay leaves, salt, and pepper. Stir, cover the pot, and bring it to a boil. Reduce the heat and simmer for 45 minutes.

5. Adjust Consistency

Check the consistency of the soup. If it's too thick, add more water or broth and cook for a couple more minutes to reach your desired thickness.

6. Serve

Serve the soup hot with good, crusty bread on the side.