Recipe Club: Vegan French Lentil Soup
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Vegan French Lentil Soup
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French Lentil Soup
Served with a warm, crusty baguette, this comforting lentil soup will take the chill off any February night. Hearty vegetables and fresh herbs round out the flavor of this French-inspired soup. Travel the globe without ever leaving your kitchen with VN columnist Robin Robertson's Vegan Soups from Around the World.
Serves 4
What You Need:
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves
2 tablespoons dry sherry or white wine
1 cup French lentils
1 14.5-ounce can petite diced tomatoes, undrained
2 teaspoons Herbes de Provence
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups vegetable broth
4 cups baby spinach
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What You Do:
1. In a large pot over medium heat, heat olive oil. Add onion, carrot, celery, and garlic. Cover and cook until softened, about 5 minutes. Stir in sherry, then add lentils, tomatoes, Herbes de Provence, salt, pepper, and broth.

2. Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes, adding more broth if needed. Taste and adjust seasonings. About 5 minutes before serving, stir in the spinach. Serve hot.
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