Noun: giving a feeling of comfort, warmth, and relaxation.
Adjective: a soft covering to keep a teapot, boiled egg, etc., hot.
Verb: give (someone) a feeling of comfort or complacency.
The dictionary definition might as well include French Lentil Soup, too. It fits right in there between "giving a feeling a comfort” and “keeping warm.”
In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do!
Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.
The classic French preparation of lentils is with Dijon Mustard and Red wine vinegar, though on a cold day — ehem, virtually every day from mid-October to March, here - the lentil soup is the most satisfying, warming thing you could lay your eyes on.
This recipe is also plant-based, making it perfect for #MeatlessMonday or your everyday, if that’s your thing. But the flavor is so rich and the lentils so satisfying, that no one at your table will miss a thing. (Psst…. if they do, it is common in some countries to serve sliced sausage over lentils).
One more thing! This whole recipe comes together in your Instant Pot. 12 minutes pressurized, a sprinkle of parsley, a glass of Pinot Grigio, and you have your self a very pretty little meal. Weeknights? Conquered. Lazy Sunday evenings? Done and done.
Serves: 8 | Active Time: 20 minutes
- Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir. Continue to cook on sauté setting until wine has cooked off.
- Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, salt and thyme, and stir.
- Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 14 minutes and vent in the sealed position.
- When timer goes off, release the pressure. Stir soup and season with salt additional to taste. Serve topped with minced parsley.
- Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.