French lentil Soup

Dietician Amit Shah


  • 1 tablespoon extra–virgin olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • ½ Cup Chopped Potato/Sweet Potato
  • 1 garlic clove, chopped
  • 1.5 cups (or more) vegetable broth
  • 1/2 cups lentils, rinsed, drained (Use Saboot Masoor or Whole Urad)
  • ½ Tomato Roughly chopped
  • ½ Cup Tomato Juice/Puree
  • Lemon Slices


  • Heat oil in heavy large saucepan over medium–high heat.
  • Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.
  • Add the broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  • Transfer 1/2 cups soup (mostly solids) to blender and puree until smooth.
  • Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick.
  • Season with salt, pepper, and a squeeze of lime juice, if desired. Ladle soup into bowls. Garnish with coriander/cilantro or Parsley leaves.