60 minutes
A cozy, hearty soup full of rich, herbed flavors and tender French lentils, perfect for a comforting meal.
tablespoons
Yellow Onion, diced
each
Carrot, peeled and finely diced
each
Plum Tomatoes, seeded and diced
each
Garlic, minced
cloves
Dried Tarragon
teaspoons
teaspoons
teaspoons
cups
each
teaspoons
Black Pepper, freshly ground
to taste
Crusty Bread
for serving
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.
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