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French Puy Lentil Soup

French Puy Lentil Soup

The weather is getting warmer but the evenings are still chilly, calling for a warm and nourishing meal full of all the good stuff. Puy lentils are known for their peppery flavor profile that balances this soup nicely. As always, tag us in your creations so we can share to social media! 

Serves: 4-6 people

GF, DF & Vegan

Nutritional Info: 242kcal, 14.1g fat, 8.4 protein, 23g carbohydrates  


1 onion, finely chopped 

1 carrot, finely chopped

4 cloves garlic, sliced 

¼ cup coconut oil or olive oil 

1 ½ cups French puy lentils 

1 tin chopped tomatoes

¼ cup tomato paste 

1.5 L bone broth or stock 

1 tsp each rubbed flat leaf parsley, dried basil and dried sage 

2 tsp dried oregano

2tsp cumin

4 tsp coriander seeds, ground 

1-2 dried bay leaves 

Salt and pepper to taste


Chop the onion and carrot very finely, and finely slice the garlic. Heat the oil in a large pot over a low-medium heat. Once the oil is warm and shimmering, add the diced vegetables. Sauté for 8-10 minutes until soft and translucent, then add the ground spices and herbs. Rinse the lentils and add to the pot, followed by chopped tomatoes, tomato paste, broth or stock and bay leaves. Season with salt and pepper as desired. Simmer for 30-45 minutes, stirring regularly and topping up with more water as needed.

Once the lentils are tender, taste the soup and adjust seasoning as desired. Dish up into bowls and serve with a dollop of aioli, garnish with fresh parsley or other herbs, and enjoy with freshly baked bread.

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