My Favourite Vegan French Lentil Soup

My Favourite Vegan French Lentil Soup

This is my preferred smoky vegan French lentil soup with tomatoes, smoked paprika, tarragon, and garlic. This easy dish is high in protein with just 10 core active ingredients.

Image taken from overhead shows wide bowls of a deep red soup with little flecks of chopped parsley. A bowl of the chopped parsley is nearby.Image taken from overhead displays prepped ingredients for a lentil soup.Image shows a wooden spoon stirring up some vegetables and herbs in a pot.

A variation of this vegan French lentil soup is among the very first things I discovered how to make when I chose to attempt consuming 100% plant-based! I didn’t mature consuming a great deal of soup, so was somewhat daunted by the concept of making my own. The flavours of tarragon and smoked paprika integrated with the garlic and tomatoes were an immediate winner for me. I liked how hearty and easy the dish was– and I still do!

French lentils have a great little toothsome bite that provide some body to this soup. Practically all of my preferred vegan soups have lentils in some type! See likewise: Ginger Sugary food Potato and Coconut Milk Stew with Lentils & Kale, Smoky Chickpea, Cabbage & Lentil Stew with Kale, Deep Green Lentil Stew with Spinach, Tahini & Lemon, and Lentil Soup with Coconut, Spinach & Lime.

This soup is extremely easy to prepare and follows common soup-making approaches. You sauté fragrant onions, carrots and celery on the range, include some spices and herbs to the pot, let the French lentils simmer for about thirty minutes, and after that change your flavorings and delight in!

I like to utilize a great deal of olive oil as the base of this dish. It simply truly offers this easy soup some great body. The smoked paprika is most likely the most crucial element here. It offers the soup its primary flavour note. If you do not have French lentils, you can certainly utilize brown lentils. I believe red lentils would prepare too rapidly and break down into the soup sadly.

Hope you enjoy this dish that likewise makes a look in my cookbook! Likewise, here’s some more vegan soup dish motivation.

Image shows some cooked down vegetables and herbs in a pot.Image is a closeup of some dry French lentils in low lighting.Image shows an overhead glance at a big Dutch oven filled with a deep red soup that’s flecked with bits of chopped parsley.Image taken from overhead shows wide bowls of a deep red soup with little flecks of chopped parsley. A bowl of the chopped parsley is nearby.

My Favourite Vegan French Lentil Soup

My preferred smoky vegan French lentil soup with tomatoes, smoked paprika, tarragon, and garlic. An easy dish that’s high in protein with just 10 core active ingredients.

PREPARATION TIME 20 minutes COOK TIME 55 minutes OVERALL TIME 1 hr 15 minutes

Course Appetiser, Main Dish, Soup, Stew Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8 -10

Author: Laura Wright


  • 1/4 cup olive oil
  • 1 medium onion, little dice
  • 1 tablespoon fresh thyme leaves, minced
  • 2 teaspoons dried tarragon
  • 1 teaspoon smoked paprika
  • 4 cloves garlic, minced
  • 2 medium carrots, little dice
  • 1 stick celery, little dice
  • 1 28-ounce can crushed tomatoes
  • 1 1/3 cups french lentils, selected over and rinsed
  • 6(* )cups veggie stock , plus additional if required sea salt and ground black pepper, to taste
  • 1/4
  • cup sliced parsley( optional) Directions

Heat the olive oil in a big, heavy bottomed pot over medium heat. Include the onions and sauté for a minimum of 10 minutes, stirring them around regularly. They should not sizzle too loudly! This is a slow-cooking type of procedure, so turn the heat down if you believe they’re preparing too quickly.

  • When the onions are rather soft, include the thyme, tarragon, and paprika and saute for another 5 minutes, stirring occasionally. Include the garlic and stir up until extremely aromatic, about 1 minute. Include the carrots and celery and cook for another 8-10 minutes, up until all veggies are soft.
  • Include the can of tomatoes and stir to coat veggies. Prepare out and simmer the tomatoes for about 5 minutes. Include the drained pipes lentils and stir to coat in the veggies, oil and tomatoes. Include a splash of the stock and scrape any browned bits on the bottom of the pot.
  • Include staying veggie stock to the pot. Provide the entire mix an excellent stir and give a boil. When boiling, return pot to a simmer, cover with a cover and permit to prepare for 25-30 minutes or up until the lentils are soft. Sign in on the pot every so often and provide it a stir. Season the ended up soup freely with salt and pepper. Stir in the parsley, if utilizing.
  • Serve the soup hot.
  • Notes

I understand a 1/4 cup seems like a great deal of oil, however I believe it’s required for the resulting texture. The volume of oil assists to stew the onions, garlic and herbs so that they “melt” into the soup, fitting together all of the flavours perfectly. Additionally, you can utilize less oil and include spoonfuls of stock slowly to avoid sticking/over-browning.

  • I enjoy to serve this soup with a drizzle of olive oil, possibly a a spray of chili flakes, and some great bread.
  • You might utilize crushed tomatoes rather of diced for a thicker, more stew-like ambiance!
  • Published in fall, earthy, gluten totally free, main dish, nut totally free, fast, refined sugar-free, salted, smoky, soup, sour, spring, summertime, umami, vegan, winter season

Image taken from overhead shows a pot of deep red soup with little green flecks of parsley. A ladle is sticking out of the pot. Conceal 50 remarks


  • This soup sounds divine! Making use of smoked paprika and tarragon are interesting. I simply enjoy the appearance of the French lentils after they’re washed and they appear like small tortoise shells. I discover they keep their shape well and see why they ‘d be excellent in this soup. This dish is certainly on my “to-make” list quickly. Thanks!

    Reply Ali Seiter

  • Goodness, I ‘d enjoy to dive right into a bowl of that soup. It definitely looks beautiful, nourishing, and reassuring, that’s for sure. The flavorings are likewise amongst a few of my preferred spices and herbs– this dish is going directly onto my “need to make” list.

    Reply Anna @ the dubious pine

  • This soup appears like winter season in a bowl … such charming seasonal flavour.

    I have actually simply stumbled upon your charming blog site and eagerly anticipate learning more:-RRB-

    Reply Sarah

  • Homemade soup is among my basics– I like to take it to work for my lunch throughout the week and the making of it belongs to my Sunday rital. I’ll definitely be offering this a go. It sounds splendidly filling!

    Reply Andrea

  • Your blog site looks excellent! Complimenti

    Reply Michelle A

  • God understands I enjoy a lentil soup! What a charming dish! Will certainly be making this when I’m back in my cooking area. Likewise: that toast slathered in butter makes my mouth water.

    Reply jess white @athriftyfoodie

  • yes! a lentil soup that is made with dried lentils, you hardly ever see this!

    Reply Carrie

  • What a lovely soup. I simply enjoy that red color!

    Reply Hurst Beans

  • Fantastic dish, thanks for sharing!

    Reply Karin

  • Thank you for an excellent dish! I have not seen French lentils in my shops; I’m questioning if I can sub red or brown lentils?

    Reply Laura

    • Hello There Karin, I believe the brown may be a much better alternative considering that the red ones prepare a lot faster and can go a bit mushy. Or if you can discover them under the name “de puy”, those are an excellent bet too.

      – L
      Reply rx4foodies

  • I’m constantly trying to find an excellent soup dish … I can’t wait to attempt this! This is best for my 1 month of veganism:-RRB-

    Reply Michelle @ DailyWaffle

  • When I saw this soup on this extremely snowy Seattle early morning, I believed, please please please let me have some du Puy lentils in the cabinet. This lentil soup is a keeper, and it was best for a wintry night. I need to confess, I did begin it off by rendering 3 pieces of diced bacon.

    Reply Vanessa

  • Your dishes and images are so beautiful! Delighted that I discovered your website. =-RRB-

    Reply Sarah

  • I made this soup last weekend and it was unbelievable. I have actually never ever made anything with thyme and tarragon in the past– insane, I understand!– and I liked the lemony taste. Will be making this once again!

    Reply Cookie and Kate

  • Splendid dish and post, Laura! I have actually been searching for a lentil soup that looks ideal and here it is. I didn’t understand that you had actually gone to cooking school, that’s so cool. I truly just get anxious that something will be “ideal” when I’m cooking for business. When I speak to individuals about cooking, however, I’m constantly repeating that it’s simple to make something yummy– simply blend together foods that taste great together and it will be, as you stated, “edible and rather nourishing.”

    Reply Christina Lockwood

  • Thank you a lot for another tasty dish! You had me at the description and pictures, lentils are a winter season staple constantly eagerly anticipate. My household feasted on the soup tonight with smiles:-RRB- The only modification I made was I utilized fresh plum tomatoes, seeded and diced, in lieu of the canned tomatoes. A brand-new preferred!

    Reply Emily

  • This is my brand-new preferred soup! And by brand-new, I do not truly indicate brand-new since I have actually made it over 5 times this winter season.

    I’m making a double batch tonight– half for my freezer and half for a brand-new mum.

    This soup has such charming, deep flavours and is so nourishing. It is a ‘feel-good’ soup and I am so grateful you have actually shared it.

    Reply Lynette

  • I have never ever seen “french lentils” so if I can’t discover them can I utilize other lentils rather? I enjoy lentil soups and normally make a beef lentil and simply freeze it up so that I can have it throughout the winter.

    Reply Laura Wright

    • Hello There Lynette! Brown lentils would likewise work simply great:-RRB-

      – L
      Reply Valeria

  • We made this last night and we were so so amazed– so yummy! We included a handful of mushrooms we had in the refrigerator, too. Enjoyed it, particularly the smokey note from the paprika. Thanks for sharing this!

    Reply Miachel (Spiced Interest)

  • Lovely in the utmost. Lentils are a guaranteed soulfood.

    Reply Sarah

  • Hey, simply wished to state that I am truly amazed with your blog site and the dishes I have actually attempted up until now including this one. Thanks for all your effort, it is valued.

    Reply Inés

  • We made this today and it was truly excellent!

    Thank you for the dish =-RRB-
    We had some self-baked bread with it, however less stock (about 2 cups), as we wished to have something more stew-like.
    Reply Sophie

  • As an university student who values hearty, wholesome food, this soup was wonderful, particularly as it’s getting cold and I’m restricted limitless studying in my home. Not to point out that my sweetheart are 2 hearty assistings!

    Reply Angel

  • This looks just magnificent! Do you have the dietary material, by any opportunity? Thanks!

    Reply Laura Wright

    • Hi Angel, I’m not truly knowledgeable about the nutrition material, however you can constantly plug the active ingredients into if you wonder.

      – L
      Reply Taylor

  • Made this the other day and I still do not truly comprehend how such modest active ingredients can become something so glamorous tasting (though I think the 1/4C of oil has something to do with it). Will certainly be making this once again. Thank you!

    Reply Laura

  • I made this soup last night and it was tasty! This is the very first time I have actually ever prepared with tarragon, which is a pity since I truly enjoyed it. I likewise included cayenne, since I can not appear to ever make soup and not include it. I make sure it’s going to taste even much better after having the tastes sit over night. I can’t wait to attempt a few of your other vegan dishes!

    Reply Annie|MontgomeryFest

  • This is among our preferred dishes, however my spouse normally cooks. this the very first time I have actually seen it and I’m Caring your blog site! The images are gorgeous! Thanks for the dish.

    Reply Linda Atwood

  • eagerly anticipate attempting this dish

    Reply lisa

  • Simply made this soup for my household and sweetheart. They all liked it and had seconds. I will certainly need to attempt the rest of your dishes. This one was magnificent.

    Reply Tina

  • Love it, however I can’t even print it out??

    Reply Laura Wright

    • Hi Tina, if you wish to print it you’ll need to copy and paste the dish into a word processor/notepad app/google file in the meantime. Have not discovered a dish display screen plug-in that I more than happy with yet. Ideally some day!

      – L
      Reply Jamie G

  • I made this soup tonight for great pals consisting of kids and everybody liked it! Thank you a lot for your gorgeous site and tasty dishes. As an unwilling cook, I am motivated and delighting in cooking more than in the past!

    Reply Lauren

  • Made this tonight. Recognized I didn’t have as lots of lentil “du puy” as I believed, so I was required to make do and utilize 1/2 du puy and 1/2 red lentils. Ended up excellent– the taste is truly great.

    I would state that I originate from a huge household, so for me a “huge pot” is more than this made. After whatever was ended up, I wound up with about 6 big soup bowl portions, however was anticipating a bit more. May decrease the oil bc of this next time.

    Fantastic dish and grateful to have it in my collection!

    Reply Chelle Gonzalez

  • This was so great! I made it this evening for supper and my child will be taking some for lunch today. We provide it 10 stars;-RRB- thank you !! And your blog site and images are gorgeous!!

    Reply allison

  • this soup is coming out truly great, I’m making it now!I more than happy since I have actually attempted to make other lentil soup dishes and they were frustrating, however this looked so great from the picture, I believed I ‘d provide it a shot and voila! it is tasty!

    Reply Tracee

  • I have actually made this soup a couple of times now and I definitely enjoy it. It’s easy, economical to make (like practically every dish off of the First Mess) therefore nourishing. Plus it’s completely warming for the cold weather. Even my sweetheart could not stop slurping it down. Extremely suggested!

    Reply Brenda Plummer

  • OMG I made this today and I cant stop consuming it– I included a carefully sliced green chilli for an additional kick– next time I am going to include some blended beans from a can at the end of the cooking simply to make it more filling and after that we can have it as a primary with some tidy consuming wholemeal bread. tasty therefore simple!! Simply question might this soup be frozen??? to preplan my meals ???

    Reply Laura Wright

    • Hello There Brenda, this soup freezes like a dream!:-RRB-

      – L
      Reply Cristin

  • When I saw smoked paprika and tarragon my very first idea was, “huh?” I truthfully would never ever have actually believed to combine these 2 spices. Oh my goodness the taste and richness of this resembles no other lentil soup I have actually had in the past. Thank you for sharing your dish.

    Reply Laura

    • Hey Cristin! So grateful that you enjoyed this dish. It is among my all-time favourites from the blog site:-RRB-

      – L
      Reply Danielle

  • I simply discovered your blog site a couple of days back and am questioning why I did not discover it prior to throughout my web meanderings!

    This soup is completely experienced. I rarely follow a dish as composed, yet I did follow yours re: the flavorings and we were so delighted with our supper! It’s quickly the very best lentil soup I have actually ever had.

    I follow Dr. John McDougall’s method of consuming, so I changed the oil with Chateau du Sink (water). I likewise like my veggies rather crispy in soups so I did not sauté the carrots and celery as long as you, plus I included the garlic a lot later on in the sautéing procedure.

    To season, I included about 1/2 teaspoon of salt and a couple of grinds of black pepper after the lentils were prepared, and it was best.

    Thank you quite for sharing such a scrumptious dish.

    Reply Tish Bigelow

  • Simply made this soup. It is simply as great as it searches in the image. Definitely tasty! A Keeper.

    Thank you!
    Reply Katherine|Precious Kitchen Area

  • Hi Laura, this is without a doubt among my preferred soup dishes. Whenever I need something reassuring and gratifying in the winter, I rely on your dish for lentil soup– we definitely enjoy it and never ever tire of it! Thank you for all the excellent dishes and cooking motivation!

    Reply January

  • Thanks for the tasty soup dish!

    It was extremely simple to assemble therefore comforting.:-RRB-
    Reply K.R.

  • Do not put the tomatoes in prior to preparing the lentils !! Mine didn’t soften in spite of cooking for more than two times the suggested time.

    Reply shirley

  • I have actually been making this dish since being published. From start to end up, this dish is terrific! It’s the only method my spouse and I delight in lentils now.

    Reply Sandy

  • I made this today and it is so reassuring and tasty! Thank you for sharing. My only modification was including kale rather of parsley. It’s what I had.

    5 stars

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