This super easy Puy Lentil Soup (also known as French lentil soup or soup de Puy lentilles) is a real winter warmer that is thick and hearty, tastes delicious and is good for you too.
Why you’ll love this soup recipe
- French Puy lentil soup is good for you, full of fibre it will keep you full for longer
- Easy to make, I love making this simple French lentil soup and it can be on the table in about 40 minutes start to finish.
- Store cupboard basics – using either tinned or dried Puy lentils means this soup uses few ingredients and most are lurking in the fridge and cupboard already.
It is still wintery and we are not yet ready to cast off the thermals and embrace salad living, oh no, we are still firmly based in the land of soup and comfort food. Today’s Puy Lentil Soup is hearty and filling and really rather good for you.
French Puy Lentil Soup
I always think that Puy lentils are the rather glamorous French cousins of our humble red lentils that formed the basis of my Mum’s lentil soup.
Puy lentils hail from France and can be bought dried or in cans. I always keep a few cans in the larder as they are a super healthy addition to soups and stews and taste great too.
What Are Puy Lentils?
Many people call these French lentils but actually puy lentils (or lentilles du Puy are a variety of lentil that is very specific to the Puy area of France. The soil in the Puy area is volcanic and this produces a lentil with an almost earthy and more peppery flavour than other lentils grown in France.
Lentils of any type are good for you. They contain nutrients and lots of fibre. They also bring a thickness to this gorgeous puy lentil soup that can make it into a meal in itself if you serve it with a hunk of crusty bread or a few tasty crackers.
There is nothing light and airy about this lentil soup, it ‘sticks to your ribs’ as we say in Scotland, meaning that it fills you up and keeps you going.
Ingredients for French lentil soup
Puy lentils (if using dried lentils soak them overnight first)
Carrots, celery, onion and garlic are your base ingredients for this tasty soup.
You can use either vegetable or chicken stock for this lentil soup, the choice is yours
Spices – I’ve used a lovely spicy blend of spices to really ramp up the flavour of this soup. There is ground coriander, cumin and turmeric in here and they really give this soup a kick!
Herbs – no French soup would be complete without some herbal influence. I’ve opted for dried oregano and thyme.
How to make puy lentil soup
This recipe makes enough puy lentil soup for four servings and is super easy to make.
Simply saute the onion then add in the garlic. Next comes all the other vegetables.
Drain and rinse the puy lentils and add them to the soup along with the stock and simmer for about 30 minutes.
Now I like my soup to have a bit of texture so I take out half of it and blend that then return it to the pan. That way I get a lovely combination of smooth creamy soup and chunky bits of veggies too.
I’ve finished this soup off with a drizzle of olive oil and a spoonful of homemade Dukkah which the keen reader will recall we made a couple of weeks ago.
This French lentil soup will keep for about 4 days in a sealed container in the fridge and will freeze well for up to 6 months.
Looking for more hearty soups to see you through the winter months? Then check these out before you go;
Rich and creamy garlic mushroom soup
Quick and easy tomato and mascarpone soup
Curried cauliflower potato and kale soup
Spiced carrot and cauliflower soup
Traditional 5 ingredient Scottish cock-a-leekie soup
Scottish classic Cullen Skink soup
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy French Puy Lentil Soup
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 carrots chopped
- 2 sticks celery chopped
- 400 g canned puy lentils
- 1 lt vegetable stock or chicken stock
- 1 tsp dried oregano and thyme
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- salt and pepper to taste
- Heat the oil in a soup pan and saute the onion for 3 minutes then add the garlic for 2 minutes.
- Add the carrots, celery and all spices and herbs and cook for 5 minutes.
- Drain and rince the puy lentils and add to the pan alonng with the stock
- Simmer for 20-30 minutes.
- Scoop out half of the soup and blitz the remainder in the pan with a stick blender.
- Return the remainder of the soup to the pan so you have a good mix of smooth and chunky veggies to give great texture .
- Serve with a drizzle of olive oil and a spoonful of dukkah.
I love lentil soup, too, both red and green, it’s so easy to mix with any ingredients you might have and quick to make after the day’s job.. The family likes it, too.
Chicken stock, garlic, onion .and carrots always join the combo. Never thought of using the stick blender for this soup, I think that’s a good idea, Karon.
Keep warm there,
Karon Grieve says
Glad you are a lentil soup fan too. I really like mixing half blended with the rough veggies for texture, always makes the soup a bit more interesting. Hope all well with you.