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French Cream of Lentil Soup

December 9, 2010

A heart warming soup for a cold evening, simmering to keep the house warm.  I have no heat in this house, which is fine about 360 days a year but a couple times each year in Florida I keep the house warm with a lot of luscious soups.  This soup is simple yet full of flavor with a creamy silky texture.  Don’t forget the garlic croutons, they make it over the top for layers of taste.

French Cream of Lentil Soup


  • 4 T. Olive Oil
  • 2 Bacon Strips (diced)
  • 2 Carrots 9 (diced or shredded)
  • 1 1/2 C. Lentils
  • 8 C. Water
  • 1 Bay Leaf
  • 1 Sprig Thyme
  • 1/2 C. Fresh Parsley (chopped)
  • Salt
  • Freshly Ground Black Pepper
  • 1 Egg Yolk
  • 1/2 C. Milk
  • Olive Oil
  • 4 Garlic Cloves (chopped)
  • Croutons (sautéed in the garlic and oil for garnish)
  • Fresh Chives (chopped for garnish)


  • Pour the oil into a soup pot, add the bacon and saute for 2 minutes, until bacon becomes crisp
  • Add the leeks  and carrots to the bacon mixture, stirring and continue to saute another 2-3 minutes
  • Add the lentils, water, bay leaf, thyme, parsley, salt and pepper
  • Bring to a boil, cover and let soup simmer for 1 1/2 hours.
  • Place the egg yolk in a deep bowl, add the milk and blend well with a mixer, set aside
  • Let the soup cool.  Remove the bay leaf and thyme.
  • Pass the soup through a sieve or blend with an immersion blender (or regular blender)
  • Reheat the soup, when it is hot add the egg mixture, stir and blend well (keep the soup covered.
  • In a pan pour some olive oil and saute the chopped garlic for a minute, stirring constantly
  • When garlic is golden add the garlic mixture to the soup, stir and blend thoroughly
  • Pour into warmed soup bowls, add some garlic croutons and chives for garnish

(Serves 6-8)

Adapted from “Twelve Months of Monastery Soups” by Brother Victor-Antoine d’Avila-Latourrette

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