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    Home / Soups

    French Lentil and Spinach Soup

    Published Dec 13, 2012

    Jump to Recipe Print Recipe

    french lentil and spinach soup with bread

    This soup clocks in at the top of my "how to survive the holidays" list. (Actually, it's the only thing on that list. Help.)

    lentils in a sieve

    In any case, there comes a time during each holiday season in which I need a gastronomical break from sugar, butter, spices, and alcohol. During those times, all I want are monastically seasoned leafy greens, and maybe some legumes. This soup is my current favorite palate cleanser.

    diced vegetables being stirred

    When you start to feel weighed down by the sweets, boozy treats, cheese plates, charcuterie, and fried potato pancakes in which you will inevitably overindulge at holiday parties this time of year (and by "you" I mean "me"), I offer you this stupid healthy soup as an antidote.

    jar of mustard

    Healthy though it may be, it hails from my bible Vegetable Soups from Deborah Madison's Kitchen, and, like all of Ms. Madison's recipes, uses a few innovative ingredients that build flavor and turn it into the best soup, ever.

    diced veg in a pot

    First a mirepoix of onion, carrot and fennel soften in warm olive oil. Garlic, mustard and tomato paste caramelize on the bottom of the pan. A slug of red wine hits the pan with a sizzle, dissolving all those luscious flavors and reducing into a flavorful base, to which pretty green French lentils, vegetable stock and bay are added. When the soup has simmered and the lentils are meltingly tender, a mess of baby spinach leaves are added to wilt briefly. A flurry of parmesan and black pepper make an ideal finish.

    veg in a pot

    Mustard may sound like a bizarre addition to a soup, but here it adds spice and acidity which, along with the tomato paste and red wine, create layers of tastes that blend and shine. Lentil soup may not sound like the most exciting meal (unless you are my sixteen-year-old niece, in which case you text about it "omg, that sounds so good!!!!! i'm so excited!!!!" No joke). But this one is actually kind of exciting.

    lentils cooking in a pot

    This soup has a refreshing austerity that makes it feel like a safe haven amidst decadence, a cool oasis in the middle of a sugar desert. Savoring a bowl is revitalizing in the same way as jumping into an icy cold river on a scorching day. And yet it is still nourishing and warm and filling, a wonderful one-bowl meal. It's even better on the second and third day, when the flavors have melded.

    spinach cooking in a pot

    If you're on the hunt for more sweet and boozy recipes, don't you worry – I'll be back soon with more of those.

    bowls of spinach soup on table

    Until then, bon appetit. And good luck.

    bowl of french lentil and spinach soup

    More Lentil Recipes:

    • Lentil Walnut Pâté
    • Lentil Soup with Chestnuts and Fennel
    • Smoky Lentil Tacos {vegan option}
    • Curried Red Lentil, Kale and Sweet Potato Soup

    More Soup Recipes:

    • Curried Carrot Soup with Ginger and Coconut Milk
    • Celeriac Soup with Truffle Oil
    • Potato, Spring Onion, and Turnip Potage

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this French lentil and spinach soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    bowl of french soup
    5 from 2 votes

    French Lentil and Spinach Soup

    Print Recipe Pin Recipe
    A delicious lentil soup full of flavor.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total: 45 minutes
    Servings: 6 to 8 servings (makes 2 quarts).

    Ingredients

    • 2 tablespoons olive oil
    • 1 large yellow onion, finely diced
    • 1 large or 2 smaller carrots, finely diced
    • 1 small fennel bulb, finely diced (or 1 large celery stalk)
    • 2 garlic cloves, minced
    • 1 tablespoon prepared mustard (I used stone-ground)
    • 2 tablespoons tomato paste
    • 1/2 cup red wine
    • 1 1/2 cups french green lentils de puy, optionally soaked for 4-8 hours
    • 1 bay leaf
    • 6 - 8 cups vegetable stock or water
    • salt and black pepper
    • 4-6 cups loosely packed baby spinach leaves, washed
    • parmesan, for serving

    Instructions

    • In a large soup pot, heat the olive oil over a medium flame until is shimmers. Add the onion, carrot and fennel, and saute, stirring occasionally, until the onion is tender and translucent, about 10 minutes. Add the garlic, and cook, stirring, until fragrant, 1 minute, being careful not to let it burn. Add the mustard and tomato paste. Cook, stirring, until it forms a film on the bottom of the pan, 1-2 minutes.
    • Add the red wine, scrape up all the good stuff from the bottom of the pan, and let the mixture simmer until slightly thickened, 2 minutes. Drain the lentils if soaked, and add them to the pot along with the bay leaf and vegetable stock or water (use the smaller amount if the lentils have been soaked). Cover and simmer for 30 minutes.
    • Add 1 1/2 teaspoons of salt (less if your stock is salteand continue to cook, covered, until the lentils are very tender, about 10 minutes. Green lentils hold their shape well, so if you see some beginning to fall apart, the soup is probably done.
    • Stir in the spinach leaves and simmer until wilted, 1-2 minutes. Or, if you're not serving all of the soup right away, save the spinach leaves and add them as you heat up individual portions of soup.
    • Taste for seasoning, adding more salt if needed and freshly ground pepper. Serve bowls of soup topped with freshly grated parmesan and more pepper.

    Notes

    Adapted from Vegetable Soups from Deborah Madison's Kitchen.
    Soaking the lentils for 4-8 hours will help them cook faster, but it's not essential. If you do soak them, use the smaller quantity of water as they will have already absorbed some.
    This soup keeps well for up to a week in the fridge; add the spinach
    to order if you want it to stay green.
    Finish bowls with a grating of parmesan and pepper, and enjoy it with the rest of the red wine and some crusty bread.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 101kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 176mgPotassium: 412mgFiber: 3gSugar: 2gVitamin A: 3720IUVitamin C: 13.8mgCalcium: 87mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    French Lentil and Spinach Soup

    Adapted from Vegetable Soups from Deborah Madison's Kitchen

    Soaking the lentils for 4-8 hours will help them cook faster, but it's not essential. If you do soak them, use the smaller quantity of water as they will have already absorbed some. This soup keeps well for up to a week in the fridge; add the spinach
    to order if you want it to stay green. Finish bowls with a grating of
    parmesan and pepper, and enjoy it with the rest of the red wine and some crusty
    bread.

    Makes 2 quarts, 6-8 servings

    2 tablespoons olive oil
    1 large yellow onion, finely diced
    1 large or 2 smaller carrots, finely diced
    1 small fennel bulb, finely diced (or 1 large celery stalk)
    2 garlic cloves, minced
    1 tablespoon prepared mustard (I used stone-ground)
    2 tablespoons tomato paste
    1/2 cup red wine
    1 1/2 cups french green lentils de puy, optionally soaked for 4-8 hours
    1 bay leaf
    6 - 8 cups vegetable stock or water
    salt and black pepper
    4-6 cups loosely packed baby spinach leaves, washed
    parmesan, for serving

    In a large soup pot, heat the olive oil over a medium flame until is shimmers. Add the onion, carrot and fennel, and saute, stirring occasionally, until the onion is tender and translucent, about 10 minutes. Add the garlic, and cook, stirring, until fragrant, 1 minute, being careful not to let it burn. Add the mustard and tomato paste. Cook, stirring, until it forms a film on the bottom of the pan, 1-2 minutes.

    Add the red wine, scrape up all the good stuff from the bottom of the pan, and let the mixture simmer until slightly thickened, 2 minutes. Drain the lentils if soaked, and add them to the pot along with the bay leaf and vegetable stock or water (use the smaller amount if the lentils have been soaked). Cover and simmer for 30 minutes.

    Add 1 1/2 teaspoons of salt (less if your stock is salted) and continue to cook, covered, until the lentils are very tender, about 10 minutes. Green lentils hold their shape well, so if you see some beginning to fall apart, the soup is probably done.

    Stir in the spinach leaves and simmer until wilted, 1-2 minutes. Or, if you're not serving all of the soup right away, save the spinach leaves and add them as you heat up individual portions of soup.

    Taste for seasoning, adding more salt if needed and freshly ground pepper. Serve bowls of soup topped with freshly grated parmesan and more pepper.

    bowls of spinach soup

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    Reader Interactions

    Comments

    1. Giddy says

      December 14, 2012 at 3:54 am

      This looks amazing! I've already put in my request to Tom. ;)

      Reply
      • Alanna says

        December 14, 2012 at 4:17 am

        Aw, yay! Thanks, Giddy!

        Reply
    2. David Knopf says

      December 16, 2012 at 7:18 pm

      I had to try this because, although I already have several lentil soup recipes I like, I had never tried making it with mustard. Absolutely delicious! Have some leftovers today, which we'll have for brunch with a poached egg on top. Thanks, Alanna!

      Reply
      • Alanna says

        December 16, 2012 at 7:29 pm

        Poached egg sounds awesome - I'll have to try that!! Maybe some crispy bread crumbs, too. :) SO glad you like it!

        Reply
    3. Madeline Taylor says

      December 18, 2012 at 3:29 am

      Hey, I made this soup really quickly one day using ABC mirepoix (already been chopped) and it came out great! Three days later it's still hearty and delicious. Thanks, Darlin'!

      Reply
      • Alanna says

        December 18, 2012 at 3:48 am

        Mom- that's awesome! I'm so glad you like it. :)

        Reply
    4. Suzuki says

      December 20, 2012 at 8:00 pm

      Thanks, Alanna! I am noshing on the leftovers at my desk as I write. I made mine pretty soupy using bone broth, so today I added some turmeric/mustard seed brown rice to it and finished it with a dollop of cultured sour cream instead of parmesan. So savory!

      Reply
      • Alanna says

        December 22, 2012 at 8:03 pm

        Oh yum - Suzuki, you're making me hungry!

        Reply
    5. aschaedle says

      February 18, 2013 at 12:27 am

      I have just discovered your blog, and it is amazing! I can't wait to try out this recipe as soon as I can. Beautiful photography and lovely recipes.

      Cheers!
      http://aschaedle.wordpress.com

      Reply
      • Alanna says

        February 18, 2013 at 8:11 pm

        Thanks, aschaedle!

        Reply
    6. janet @ the taste space says

      March 01, 2013 at 5:57 pm

      I just stumbled on your blog today but this looks right up my alley. I adore lentils and can never find enough recipes to try. :) It has been a while since I've added mustard to a savoury meal. I will have to remedy that. Thanks for sharing. :)

      Reply
      • Alanna says

        March 01, 2013 at 6:05 pm

        Hi Janet, Thanks so much for the sweet note! Happy cooking. :)

        Reply
    7. Anonymous says

      September 09, 2013 at 10:54 am

      Hmmmm....so just found this and thought I had all the ingredients so started. Turns out what I thought was red wine was homemade black currant cordial in a red wine bottle!!! Didn't realise until I poured it in. Smells very sweet :P Soup simmering away now. Will let you know how it turns out - can't be good!!!

      Reply
      • Alanna says

        September 09, 2013 at 9:59 pm

        Oh dear! What's the verdict?

        Reply
    8. Anonymous says

      September 20, 2013 at 3:36 pm

      Well i threw in a bit of balsamic vinegar and then found a teenie bottle of sweet maderia wine so that went in too! Then closed the lid and walked away. Actually it was lovely! My husband and my veggie brother both loved it even after i told them what i had done. Making it again today with wine!!

      Reply
      • Alanna says

        September 20, 2013 at 5:18 pm

        Oh, I'm so glad it turned out well with those modifications! Let me know how it compares to the original. Here in SF it's cool and foggy - perfect lentil soup weather. Happy cooking. :)

        Reply
    9. Mikal says

      September 22, 2013 at 5:20 pm

      I found this lovely recipe on pinterest recently and today is the perfect day to try it out. My kitchen smells divine and I can't wait for lunch! Thanks for sharing!

      Reply
    10. Alanna says

      September 23, 2013 at 4:29 pm

      Thanks for the sweet note, Mikal! I hope you loved the soup. :)

      Reply
    11. tommy yum says

      April 22, 2015 at 6:35 pm

      Thanks for this. It's become a family favorite.

      Reply
    12. Claire says

      January 06, 2016 at 9:50 am

      Found this on pinterest and I'm so glad! It's WONDERFUL! Even my husband (who is sick of both soup and vegetarian dishes) raved about it. Simply wonderful.

      Reply
      • Alanna says

        April 13, 2016 at 11:18 am

        Haha, awesome!

        Reply
    13. CARYN says

      January 06, 2016 at 5:16 pm

      WHERE ARE THOSE SOUP BOWLS FROM - WOULD LOVE TO BUY THEM

      Reply
    14. Elizabeth says

      April 13, 2016 at 10:56 am

      I make this recipe a lot -- well -- at least 4-5 times a year. I love it! I use a dry red, add 2x the veggies, and a good homemade veggie stock (all 8 cups). The mustard is what sends this over the edge. I LOVE IT! I could eat it every day! I almost put stewed tomatoes in it this time. But I opted not to. I might try it though!!! Thank you for this recipe! Its a keeper for all of time!!!

      Reply
      • Alanna says

        April 13, 2016 at 11:18 am

        Deborah Madison is a soup goddess, no?! I'm so glad you love this - I feel exactly the same way. And I'm totally trying your extra veggie version next time - I bet tomatoes would be lovely, too!

        Reply
    15. Jane says

      January 12, 2019 at 5:10 pm

      Another delicious soup recipe, Alanna! This is perfect for supper on a chilly January day. Made this with homemade vegetable broth. And, there’s just something about the combination of a good, stone-ground mustard, tomato paste, and red wine to elevate a vegetable dish. Really liked the baby spinach added at the end of the recipe. Thank you!

      Reply
      • The Bojon Gourmet says

        January 16, 2019 at 12:09 pm

        Thank you Jane! I am so happy you enjoyed this recipe :)

        Reply
    16. s.park says

      April 06, 2020 at 3:28 pm

      Oh my god. I followed this recipe to a tee. I liked this recipe because it did not require bacon or a ham hock! It ended up looking exactly like the photo pictured here and it is delicious.

      I had it with the leftover heel of a loaf of pumpernickel and I licked my fingers with each bite. Tomorrow, I'm going to order a loaf of bread and more red wine from my local bakery to go with it. It is worth using up one of my trips to the grocery during this quarantine!

      Reply
      • Alanna says

        April 06, 2020 at 6:02 pm

        I'm so glad you liked the recipe! Deborah Madison is THE BEST.

        Reply

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