French green lentil soup is a healthy dish that doesn’t compromise at all on flavor! Join Eric from Simply Elegant Home Cooking as he demonstrates his recipe for this classic dish! While other types of lentils can be substituted, Eric prefers French green lentils as they hold their shape and firmness the best. The earthy flavor of the lentils is highlighted by frying some bacon in the pot before the rest of the soup is built. From there, multiple layers of flavors are built by adding vegetables, tomato paste, white wine, and chicken stock.
Ingredients:
-1 cup French green lentils, rinsed
-3 strips bacon
-1 white onion
-2 stalks celery
-2 carrots, pealed
-1 tablespoon neutral oil
-1 tablespoon tomato paste
-1 can (14.5 ounce) diced tomatoes, drained
-3 cloves garlic
-1 tablespoon fresh thyme
-1 bay leaf
-1/4 teaspoon crushed red pepper flakes
-6 cups chicken stock
-1/2 cup dry white wine
-1 teaspoon good quality balsamic vinegar
-5 ounces baby spinach
-salt and pepper to taste
-toasted baguette slices, for serving
Directions:
-Bring a large pot to temperature on medium heat. Add in the oil, then add in the diced bacon. Fry, stirring constantly for about 5 minutes or until bacon is crispy.
-Add in the onion, celery, and carrots. Season with salt and pepper. Cook for another 5 minutes or until vegetables have softened, stirring occasionally.
-Add in the garlic, thyme, tomato paste, and red pepper flakes. Cook for another minute stirring constantly.
-Add in the diced tomatoes. Cook for another minute stirring constantly.
-Add the bay leaf and the lentils. Season with more salt. Stir to incorporate. Turn the heat down to low and place a lid on the pot. Cook for 8 minutes or until the lentils have darkened.
-Remove the lid, deglaze with the white wine. Turn the heat up to high until a simmer is reached.
-Add in the chicken stock and bring the soup to a boil.
-Once a boil is reached, turn the heat down to low, partially cover the pot, and cook for about 30 minutes or until desired texture is achieved with the lentils.
-Once desired texture is achieved, process 2 cups of the soup in a food processor for about 30 seconds and pour the mixture back into the soup pot. Stir to incorporate.
-Add the balsamic vinegar and then the baby spinach. Allow the spinach to wilt for about 2-3 minutes then serve with the baguette and enjoy!