Green Lentil Soup with Roasted Garlic and Rosemary

A steaming bowl of lentil soup on a chilly evening can make everything feel right with the world. This French green lentil soup with roasted garlic and rosemary is my secret weapon for those hectic weeknights when I want something nourishing but don’t have the energy for anything complicated.

Every time I make it, the house fills with the most incredible aroma that never fails to lure my husband away from whatever project he’s tinkering with in the garage.

A Lentil Soup Recipe That Warms the Soul (Easy and Ready in Under an Hour!)

This isn’t your ordinary lentil soup. The combination of nutty French green lentils, sweet roasted garlic, and fragrant rosemary creates a flavor profile that feels both sophisticated and comforting in this soup.

The roasted garlic adds a mellow sweetness that balances perfectly with the earthiness of the lentils, while a splash of balsamic vinegar at the end brightens everything up.

My teenage daughter, who typically eyes anything with “green” in the title with deep suspicion, actually asks for seconds of this soup.

Meanwhile, my little one loves helping me squeeze the roasted garlic from its papery shell, giggling at the paste-like consistency while declaring it “alien goop.” Some battles aren’t worth fighting, especially when they’re still eating something packed with nutrients!

This hearty soup comes together in about 45 minutes, though most of that time is hands-off while the lentils simmer to perfection. It’s easy, ideal for meal prep, freezes beautifully, and actually tastes even better the next day after the flavors have had time to meld.

Ingredients You’ll Need

• 2 whole garlic heads
• 2 tablespoons olive oil, plus more for roasting garlic
• 1 large onion, finely diced (about 2 cups)
• 2 large carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 tablespoons fresh rosemary, minced (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf
• 1½ cups French green lentils (Puy lentils), rinsed and picked over (about 300g)
• 6 cups vegetable broth (1.4 liters)
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (or maple syrup for a vegan version)
• Salt and freshly ground black pepper to taste
• ¼ cup fresh parsley, chopped, for garnish
• Crusty bread, for serving

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed pot
• Aluminum foil (for roasting garlic)
• Immersion blender (optional)

Step-By-Step Instructions

1. Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves. Place them on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap them up tightly and roast for 30-35 minutes, until golden and soft. Set aside to cool while you prepare the soup.
2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for about 5 minutes until translucent, stirring occasionally. My husband always wanders into the kitchen at this point, asking what smells so good – just onions cooking in olive oil, dear, the simplest form of kitchen magic!
3. Add the carrots and celery to the pot, cooking for another 5 minutes until they begin to soften. The vegetables should get a slight caramelization, which adds depth to the final soup.
4. Stir in the minced rosemary and thyme, cooking for about 30 seconds until fragrant. This quick toasting of the herbs really helps release their essential oils and amplifies their flavor throughout the soup.
5. Add the rinsed lentils and bay leaf to the pot, stirring to coat with the oil and vegetables. Toast them for about 1 minute, which helps maintain their texture in the finished soup.
6. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer, cover partially, and cook for 25-30 minutes until the lentils are tender but not mushy. French green lentils hold their shape better than red lentils, which is perfect for this hearty soup.
7. While the lentils are cooking, squeeze the roasted garlic cloves from their skins into a small bowl and mash them with a fork to create a paste. When I first made this soup, I accidentally used way too much raw garlic and it was so pungent we were all breathing fire for the whole day. Roasting the garlic was my “aha!” moment that transformed this recipe.
8. Once the lentils are tender, stir in the roasted garlic paste, balsamic vinegar, and honey or maple syrup. The sweetness balances the acidity of the vinegar and complements the earthiness of the lentils beautifully.
9. Season with salt and freshly ground black pepper to taste. If you prefer a slightly creamier texture, use an immersion blender to partially blend the soup, leaving plenty of whole lentils for texture. You can also remove about a cup of the soup, blend it, and return it to the pot for a similar effect.
10. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Remove the bay leaf before serving.
11. Ladle the hot soup into bowls, garnish with fresh parsley, and serve with crusty bread for dipping. There’s nothing more satisfying than dunking a piece of warm bread into this rich, flavorful broth!

Storage Tips

This soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually develop and improve overnight, making it perfect for meal prep. Last time I made a double batch, my teenage daughter took it to school in her thermos three days in a row – a miracle in our house!

For longer storage, this soup freezes exceptionally well for up to 3 months. I recommend freezing it in individual portions so you can thaw just what you need.

Let it cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to thin it out.

Notes and Tricks for this Green Lentil Soup

The secret to this soup’s depth of flavor comes from two key elements: roasting the garlic and using French green lentils. Regular brown lentils will work in a pinch, but French green lentils (also called Puy lentils) hold their shape better and have a more distinctive, peppery flavor that really makes this soup special.

If you’re short on time, you can roast the garlic ahead – it keeps well in the refrigerator for several days. Just bring it to room temperature before adding it to the soup.

For an ultra-creamy variation, add a swirl of plain Greek yogurt to each bowl before serving. The tanginess of the yogurt pairs beautifully with the earthiness of the lentils. My husband loves his soup this way, while I prefer mine straight up.

Don’t skip the balsamic vinegar and honey at the end – they might seem like small additions, but they bring all the flavors into perfect harmony. That little sweet-sour kick elevates this from a good soup to an exceptional one.

For a dinner party, elevate this humble soup by serving it in espresso cups as an amuse-bouche before the main course. Garnish with a tiny sprig of rosemary and a few drops of good olive oil. Your guests will be impressed by this sophisticated starter!

Perfect Pairings for This Lentil Soup

This hearty soup deserves good company! My favorite way to serve it is with a rustic artisan bread – something with a crunchy crust and chewy interior that can stand up to dunking. A simple green salad with a light vinaigrette makes this a complete meal.

For a more substantial spread, try serving smaller portions as a starter before a main course of roasted vegetables over quinoa or farro. The earthy flavors complement each other beautifully.

On chilly evenings, we enjoy this soup with grilled cheese sandwiches made with sharp cheddar and thinly sliced apples on whole grain bread. My kids call this combo “the ultimate comfort food duo,” and I have to agree!

Frequently Asked Questions

Can I use other types of lentils?

Absolutely! While French green lentils are my preference for their peppery flavor and ability to hold shape, you can substitute brown lentils with good results. Red lentils will work too, but they’ll break down more, creating a creamier soup. If using red lentils, reduce the cooking time to about 20 minutes.

How can I make this soup thicker or thinner?

For a thicker soup, you can puree a portion of it as mentioned in the instructions, or add a diced potato with the lentils for natural thickening. For a thinner consistency, simply add more vegetable broth until you reach your desired texture.

Can I make this in a slow cooker or Instant Pot?

Yes! For slow cooker: sauté the aromatics as directed, then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For Instant Pot: use the sauté function for the initial steps, then pressure cook on high for 15 minutes with a natural release.

Is this soup suitable for specific diets?

This soup is naturally vegetarian and can easily be made vegan by using maple syrup instead of honey. It’s also gluten-free, assuming your vegetable broth is certified gluten-free. For a lower-sodium version, use low-sodium broth and adjust salt to taste.

What if I don’t have fresh herbs?

Dried herbs work well here – use about a third of the amount called for fresh herbs. However, I strongly recommend using fresh parsley for garnish, as it adds a pop of brightness that dried simply can’t match.

Seasonal Variations

This adaptable soup changes with the seasons in our house. In the fall, I often add a diced butternut squash or a couple of diced apples along with the vegetables for sweetness. The roasted squash breaks down slightly during cooking, adding body to the broth, while the apples offer little bursts of sweetness that my kids adore.

For summer, when hot soup isn’t as appealing, I reduce the liquid slightly and serve it at room temperature, more like a lentil salad, with extra fresh herbs and a drizzle of good olive oil. It makes a perfect picnic dish or potluck contribution.

During the holiday season, I love adding a pinch of warming spices like cinnamon, nutmeg, and allspice, which complement the rosemary beautifully and make the house smell incredible. One year, I served this version at our Thanksgiving table, and it’s now become a tradition that everyone looks forward to.

A Hearty Lentil Soup Recipe for a Weeknight Dinner

This French green lentil soup is a solution to hectic weeknights, a comfort on cold evenings, and sometimes even a peace offering when tensions are running high (teenagers, need I say more?).

I hope this hearty soup brings the same warmth and comfort to your home that it has to mine. This forgiving recipe welcomes adaptations and adjustments to suit your taste. The next time you’re craving something wholesome, nourishing, and deeply satisfying, give these French green lentils a try – they might just become your new favorite too!

If you are still looking for more lentil soup recipes, check out this coconut red lentil soup with lemongrass, one of my favorites.

Save this pin for later!