This French lentil soup is filled with creamy lentils, sweet butternut squash, and tender chard. It comes together as a one-pot meal that makes ample leftovers to take to work the rest of the week—and which reheat beautifully.

A white bowl of French lentil soup, topped with ribbons of chard.

Adapted from Amy Chaplin | At Home in the Whole Food Kitchen | Roost Books, 2014

This French lentil soup is hearty, healthy, and comforting as heck. And it comes together in a single pot and makes enough to last for lunch most of the week. The combination of tender lentils, sweet butternut squash, rainbow chard, and fresh rosemary delivers no matter how often you have it.–Angie Zoobkoff

French Lentil Soup

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • Serves 6
Print RecipeBuy the At Home in the Whole Food Kitchen cookbook

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Ingredients

  • 1 1/2 cups French lentils, sorted and soaked in 4 cups (946 ml) water for 12 to 24 hours if desired
  • 2 inch (5 cm) piece kombu (optional)
  • 6 bay leaves
  • 7 cups water, plus more if needed
  • 2 tablespoons extra virgin olive oil, plus more to serve
  • 1 medium onion (7 oz), diced
  • 1 teaspoon sea salt, plus more to taste
  • 6 garlic cloves, minced
  • 3 tablespoons minced fresh rosemary
  • 1 1/4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch (18-mm) dice (about 4 cups)
  • 3 cups thinly sliced rainbow chard (about 1/2 bunch)
  • 2 teaspoons tamari or soy sauce
  • 2 teaspoons balsamic vinegar
  • Freshly ground black pepper

Directions

  • 1. If using soaked lentils, drain and rinse the lentils.
  • 2. In a large pot over high heat, combine the drained lentils with the kombu, bay leaves, and water, and bring to a boil. Scoop off any foam that rises to the surface with a small strainer or slotted spoon.
  • 3. Cover the pot, reduce the heat to low, and simmer until the lentils are tender. If using soaked lentils, the cooking will take about 20 minutes. If you didn’t soak your lentils, simply increase the cooking time to 30 minutes.
  • 4. Using a slotted spoon or tongs, remove and discard the kombu and bay leaves.
  • 5. Drain the lentils and reserve the cooking liquid. (You should have about 4 1/2 cups liquid. If not, add enough water so you have that much.)
  • 6. In the same large pot over medium heat, warm the oil. Add the onions and salt and sauté until softened, 6 to 10 minutes. Stir in the garlic and rosemary and cook for 2 minutes more.
  • 7. Add the squash and reserved 4 1/2 cups lentil cooking liquid, crank the heat to medium-high, and bring to a boil. Cover the pot, reduce the heat to low, and simmer until the squash is tender, 6 to 8 minutes.
  • 8. Stir in the drained lentils, cover, and simmer for 10 minutes. Uncover and simmer until the soup has thickened and the lentils are beginning to disintegrate, 10 to 20 minutes more.
  • 9. Add the chard and cook until the leaves are wilted and tender, about 3 minutes more.
  • 10. Stir in the tamari or soy sauce and vinegar and season with salt and pepper to taste.
  • 11. Remove from the heat, drizzle with olive oil, and serve immediately. (Any leftovers can be covered and kept for up to 3 days and reheated over low heat on the stovetop or in the microwave with a splash of water.)
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