French Lentil Soup with Tarragon and Thyme
TIME/SERVINGS
Total: 1 hr
Active: 15 mins
Makes: 8 servings
Veganomicon
by Isa Chandra Moskowitz and Terry Hope Romero
Veganomicon
by Isa Chandra Moskowitz and Terry Hope Romero
This is the last lentil soup recipe you will ever need. Tarragon adds a wonderful peppery, licorice flavor that complements this soup like nobody’s business. Just try to keep leftovers of this soup stored in the fridge—you will find yourself going back for more all night. After three helpings, keep the lid on it to retain some sense of dignity.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 large carrot, peeled and cut into fine dice
- 4 cloves garlic, minced
- 2 teaspoons dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon paprika (Hungarian if you’ve got it)
- 5 plum tomatoes, seeded and diced
- 6 cups water or vegetable broth
- 2 cups French lentils
- 2 bay leaves
- 1 1/2 teaspoons salt
- Several pinches of freshly ground black pepper
- Preheat a large pot over medium heat and add oil. Sauté the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
- Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with good, crusty bread.
Beverage pairing: Lazy Creek Gewürztraminer, California. A soup with lots of flavors needs a complex wine, and this litchi- and herb-packed white wine fits the bill. Dry, spicy, and smooth.
COMMENTS | ADD YOUR OWN
yummo
I think this soup recipe sounds delicious!
could one use any type of lentils? Say beluga?
my recipe is the same excpt for the paprika, i don't use it, and i have made it with several diff lentils including a mix of 3 and it works every time
My first experience with French Lentils, they are so small!! Also they float while cooking, and sink when done. I am a fan of Ms Moskowitz and her book "Vegan with a Vengeance". This is a fine soup, as written above. I used Better than Bullion "No Chicken Stock" it was good, but watch the salt.Try it.
we tried the better than buillion too i noticed it seemed to be a bit salter than the regular cubes
I made it today with chicken stock. It's delicious and since it's been below zero all day, perfect comfort food. The only thing I might try next time is to put a Reggiano rind in while it simmers.
I made the soup today with chicken stock and fried up some turkey sausage with fennel seeds that I sliced and added to the mix. Hardly vegetarian but great. Love the tarragon. This soup is a keeper.
wonderful!