Lentil Soup with Herbes De Provence
Warm, hearty, and infused with the fragrant charm of the South of France, this Lentil Soup with Herbes de Provence is the ultimate comfort food for any season. Loaded with tender lentils, nutrient-rich vegetables like carrots, celery, and spinach, and seasoned with the aromatic blend of Herbes de Provence, this recipe delivers rich, complex flavors in every spoonful. A splash of lemon juice at serving adds a bright, zesty finish, perfectly balancing the earthy broth. Ready in under an hour, featuring a simple one-pot method, and completely vegetarian, this savory soup is perfect for a weeknight dinner or a make-ahead meal. Whether paired with crusty bread or served solo, this wholesome dish is sure to become a go-to favorite for your family. Perfect for meal prepping, healthy eating, or cozy evenings, this recipe is a delicious way to make the most of pantry staples like dried lentils and canned tomatoes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 unit yellow onion, diced
- 2 units carrots, peeled and diced
- 2 units celery stalks, diced
- 3 units garlic cloves, minced
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 2 teaspoons Herbes de Provence
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rinsed lentils, vegetable broth, canned diced tomatoes (with their juices), Herbes de Provence, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer for 30–35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking or burning.
If using baby spinach, stir it into the soup during the last 2–3 minutes of cooking, just until wilted.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and, if desired, drizzle with fresh lemon juice for a bright finish. Serve warm and enjoy!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 27.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
