French Lentil and Mushroom Soup is a hearty, rustic soup that combines earthy mushrooms, tender French green lentils, and aromatic herbs for a cozy, satisfying meal. It’s a nourishing one-pot recipe that’s naturally gluten-free, high in plant-based protein, and perfect for chilly days when you crave something warm and comforting.
Why You’ll Love This Recipe
You’ll love this French Lentil and Mushroom Soup because it’s easy to make, incredibly flavorful, and wonderfully filling without being heavy. The French green lentils hold their shape beautifully, while the mushrooms add a rich, umami depth. It’s a simple, wholesome soup that tastes even better the next day — ideal for meal prep or batch cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- French green lentils (also called Le Puy lentils), rinsed
- Cremini or button mushrooms, sliced
- Carrots, diced
- Celery, diced
- Yellow onion, diced
- Garlic cloves, minced
- Olive oil or butter
- Vegetable broth (or chicken broth if preferred)
- Tomato paste
- Dry white wine (optional)
- Fresh thyme or rosemary, chopped
- Bay leaf
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery. Sauté for about 5–6 minutes until softened.
- Add minced garlic and sliced mushrooms. Cook for another 5–7 minutes, until the mushrooms release their moisture and start to brown.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. If using, pour in the white wine and simmer for 2–3 minutes until slightly reduced.
- Add the lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes, or until the lentils are tender but still hold their shape.
- Remove the bay leaf and season the soup with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Servings and timing
This recipe serves about 4–6 people and takes about 15 minutes to prep and 30–35 minutes to cook.
Variations
- Use baby spinach or kale for extra greens — stir them in during the last few minutes of cooking.
- Add diced potatoes or sweet potatoes for extra heartiness.
- Stir in a splash of cream or coconut milk for a creamy version.
- Top with grated Parmesan cheese for extra umami flavor.
- Swap the mushrooms for a mix of wild mushrooms for a more gourmet twist.
Storage/Reheating
Store leftover French Lentil and Mushroom Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen it up. This soup also freezes well for up to 2 months.
FAQs
What are French green lentils?
They’re small, firm lentils that hold their shape well and have a slightly nutty flavor — perfect for soups.
Can I use regular green or brown lentils?
Yes, but the texture will be a bit softer. Adjust cooking time as needed.
Do I have to use wine?
No, it’s optional — it adds depth, but you can skip it.
Can I make this soup ahead of time?
Absolutely! The flavors deepen even more after a day in the fridge.
Is this soup vegan?
Yes, if you use vegetable broth and olive oil instead of butter.
Can I freeze lentil soup?
Yes, it freezes well for up to 2 months.
What mushrooms work best?
Cremini, button, or a mix of wild mushrooms all work beautifully.
How do I make it creamier?
Add a splash of cream or swirl in coconut milk just before serving.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair perfectly.
How do I keep lentils from getting mushy?
French green lentils naturally hold their shape, but avoid overcooking for best texture.
Conclusion
French Lentil and Mushroom Soup is a comforting, flavorful soup that’s perfect for cozy nights or meal prep lunches. With tender lentils, earthy mushrooms, and fresh herbs, every spoonful is hearty, nourishing, and satisfying. Make a pot today and enjoy a warm bowl of rustic French-inspired goodness!
PrintFrench Lentil and Mushroom Soup
A hearty, earthy French lentil and mushroom soup made with tender green lentils, sautéed mushrooms, aromatic vegetables, and fresh herbs — a cozy, protein-packed vegan meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 1 1/2 cups French green lentils (lentilles du Puy), rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
- Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 30-35 minutes, or until lentils are tender.
- Remove bay leaf. Stir in balsamic vinegar, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- Use French green lentils (lentilles du Puy) for best texture — they hold their shape well.
- Add a splash of dry white wine for extra depth of flavor.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg