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Ingredients (13)

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 large carrot, peeled and cut into fine dice
  • 4 cloves garlic, minced
  • 2 teaspoons dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (Hungarian if you’ve got it)
  • 5 plum tomatoes, seeded and diced
  • 6 cups water or vegetable broth
  • 2 cups French lentils
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • Several pinches of freshly ground black pepper
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Nutritional Information
  • Calories208
  • Fat2.45g
  • Saturated fat0.35g
  • Trans fat0g
  • Carbs35.83g
  • Fiber6.49g
  • Sugar3.41g
  • Protein12.72g
  • Cholesterol0g
  • Sodium475.79mg
  • Nutritional Analysis per serving (8 servings) Powered by

This is the last lentil soup recipe you will ever need. Tarragon adds a wonderful peppery, licorice flavor that complements this soup like nobody’s business. Just try to keep leftovers of this soup stored in the fridge — you will find yourself going back for more all night. After three helpings, keep the lid on it to retain some sense of dignity.


  1. 1Preheat a large pot over medium heat and add oil. Sauté the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
  2. 2Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with good, crusty bread.

Beverage pairing: Lazy Creek Gewürztraminer, California. A soup with lots of flavors needs a complex wine, and this litchi- and herb-packed white wine fits the bill. Dry, spicy, and smooth.

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