Mirepoix Mirepoix Lentil Soup (Oil-free & Vegan)
Mirepoix Mirepoix Lentil Soup . . .Why two mirepoix? The first mirepoix creates the flavorful broth that makes this soup so good. The second mirepoix is for the bite-sized vegetables simmered to al dente and retaining their vibrant color making the soup enticing to eat.
The first mirepoix is the classic trio of finely diced onion, celery and carrots with the addition of fennel, crushed or grated garlic, dried spices and herbs. This combination along with the lentils makes a very flavorful satisfying broth.
The second mirepoix consists of larger bite size slices of celery, carrots and fennel added to the soup about 20 to 25 minutes after the lentils so that by the time the lentils are cooked through the vegetables are cooked to al dente and still have their beautiful color brightness.
Lentils for Mirepoix Mirepoix Lentil Soup
For this mirepoix lentil soup, Black lentils, French lentilles du Puy or French green lentils are the best choice. Of the three, lentils labeled as Green Lentils French style or simply French Lentils are the most readily available. Both the black lentils and French green lentils have a really rich earthy, deep taste that along with the mirepoix makes the broth very flavorful and they hold their shape. The ubiquitous lentils that are simply labeled as brown or green lentils will make a good dish, but they don’t have the flavor to develop the broth flavor, take much longer to cook through and lose their shape. In some areas though, these may be all you can find. For a tip on sorting through lentils, see Sorting Lentils on a White Square Plate .
The crushed tomatoes or tomato paste & water mix are added along with the 2nd mirepoix as opposed to the first mirepoix. Tomatoes make it so the lentils don’t absorb the water, and the lentils will take much longer to become done and often end up being gritty. Crushed tomatoes will add a little more acidity and the tomato paste will add more depth or “umami” but either is good.
Mirepoix Mirepoix lentil soup is a hearty and elegant served as the main course along with roasted potatoes pictured above or as an opener for a dinner in a small bowl pictured below. The Salt-free Cashew Spice Blend is a welcome final touch that adds a blast flavor.
Tools Used in this Recipe
- chef knife
- cutting board
- grater or pounder (for garlic)
- vegetable peeler
- Dutch oven
- wooden spatula
- measuring cup