This lentil soup is super tasty and has an unexpected flavor due to French influences. I use regular, brown lentils, but you can certainly use French Lentils for a more authentic presentation
French Lentil Soup
- 3 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp dried tarragon
- 1/2 tsp coriander
- healthy pinch freshly grated nutmeg
- 1 large onion, diced
- 2 medium carrots, diced
- 1 large stalk celery, diced
- 10 cloves garlic, chopped
- healthy pinch salt and white pepper to taste
- 1/2 cup dry white wine or 2 tbsp golden balsamic vinegar
- 2 cups dried lentils
- 4-6 cups veggie broth or water
- 2 tbsp grey poupon
- 2 tbsp fresh tarragon
- 1/4 cup fresh parsley
- Salt/pepper to taste
- In a heavy bottom soup pan, over medium heat add the oil and mustard seeds until they pop. Then add the tarragon, coriander, nutmeg, onion, garlic, carrots and celery along with a pinch of salt and white pepper.
- Saute for 5-10 minutes, then de-glaze with the wine or vinegar, add the lentils and broth; turn heat to high and bring to a boil for two minutes.
- Turn heat to medium low, cover and simmer for 45 minutes, then stir in the mustard, fresh tarragon and parsley. Season with salt and pepper to taste.