French Lentil Soup - Recipe from our November 2013 Newsletter


An easy recipe that makes a big pot of hearty soup.

  • 3 onions
  • 3 carrots
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 quarts chicken stock
  • 2 cups lentils
  • Several sprigs of fresh thyme, tied together
  • ½ tsp green peppercorns
  • ¼ cup lemon juice
  • 1 ½ tsp salt

Dice onions and carrots finely. Sautee in butter and olive oil until soft. Add stock and lentils, bring to a boil and skim. Add thyme and peppercorns. Simmer ½ hour or until lentils are tender. Remove thyme. At this point, you can puree the soup, or leave it as is Add lemon juice and salt to taste. Thin with water or chicken stock if necessary.

Can be served with sour cream as a garnish.

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