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3 white bowls of Mirepoix Mirepoix lentil soup with vibrant vegetables andwith roasted potatoes

Mirepoix Mirepoix Lentil Soup Recipe

Hearty and flavorful, mirepoix lentil soup is a great starter or the main course. In our house it is considered the ultimate comfort food.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Main Dish, Soup
Cuisine: French, Mediterranean
Diet: Vegan, WFPB
Servings: 8

Tools Used in this Recipe

  • Chef Knife
  • Cutting Board
  • grater or pounder (for garlic)
  • vegetable peeler
  • Dutch oven
  • wooden spatula
  • measuring cup
  • strainer
  • ladle

Ingredients

  • 1 cup finely diced onion about 1 small yellow onion
  • 1 cup finely diced celery about 1 large celery stalk
  • 1/2 cup finely diced fennel about 1/2 a fennel bulb
  • 1/2 cup finely diced carrots about 1 small carrot
  • 2 Tbls crushed or grated garlic 4–6 garlic cloves
  • 1/2 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground fennel seed
  • 2 tsps Aleppo
  • 1 tsp dried thyme and/or 1 tsp marjoram
  • 2 bay leaves
  • 2 cups Black Lentils or French Puy Lentils or French Lentils sorted, rinsed and drained
  • 8 cups* water or Mirepoix Vegetable Stock preferably hot (hot water or stock will bring the soup to a boil quicker)
  • 1 cup celery sliced crosswise, 1/4 in thick slices about 2 celery stalks
  • 1 cup carrots sliced crosswise, 1/4 in thick slices about 2 carrots
  • 1 cup sliced fennel, sliced crosswise, 1/4 in thick slices about 1/2 fennel bulb
  • 1/2 cup crushed tomatoes or 2 tbls of tomato paste mixed with 1/4 of very hot water
  • 1 1/2 Tbls miso mixed with 1/4 cup very hot water or 11/2 Tbls reduced sodium tamari more if desired
  • 2 cups chopped kale
  • Fennel fronds and/or chopped parsley optional
  • lemon juice optional
  • Salt-free Cashew-Spice Blend optional, see link below

Instructions

  • First mirepoix: grate the garlic or crush to make about 2 Tbls, set aside. Finely dice the onion, the cut pieces should be about 1/4in, 1 cup. Finely dice the remaining mirepoix vegetables: celery, 1 cup, carrot, 1/2 cup and the fennel, 1/2 cup.
  • Start the first mirepoix to make the flavorful broth: Heat the Dutch oven or pot to medium heat with 3 tablespoons of water or broth. When the water or broth starts to boil, add the onions and stir, then leave for 2–3 minutes.
  • Add the diced celery, diced carrots and diced fennel to the pot and allow to cook for 3 or 4 minutes more, stirring occasionally with spatula. Lower heat a bit (to medium or medium-low, depending on your stove, and continue.
  • Clear an area in the center of the pan and add the grated garlic. Using the edge of the spatula push the garlic down to make a flat layer on the pot's bottom surface. Cook garlic until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant and the raw smell dissipates (about 1–2 minutes). Then add 2–3 tablespoons of water to deglaze, rub the garlic with a wooden spatula or wooden spoon to lift and stir in with the rest of the mirepoix mixture.
  • Add the spices, dried herb(s) and bay leaves, stir to coat the mirepoix mixture. Continue to cook through 3 to 5 more minutes, adding a table spoon or two of water if pan bottom is dry or vegetables are picking up too much color.
  • Add the lentils to the pot and stir to coat with the mirepoix and spice mixture.
  • Pour in the hot water 1 cup at a time, stirring after each addition. Place the lid on pot, bring to a boil, then reduce the heat medium low and simmer 20 minutes for black lentils and 25 minutes for French lentils. The lentils should be cooked mostly through, but still have firmness. They should not be hard, if they are simmer longer until the lentils are almost done before proceeding to the next step. While the soup is simmering prepare the 2nd mirepoix vegetable slices if you haven't already.
  • Second mirepoix: Slice the celery, carrots and fennel, then add to soup along with the crushed tomatoes or tomato paste mixture and the miso mixture or salt if using. Simmer for 10 minutes more. The celery, carrots and fennel should be vibrant in color and slightly underdone or to your liking.
  • Add in the chopped kale to the pot, and simmer for another 5 minutes. The kale will become a vibrant green and brighten the look of the soup. The rest of of the 2nd mirepoix vegetables should be done too by this point.
  • Check to make sure the vegetables and lentils are done to your liking, simmer a little longer if needed.
  • Serve in cups or bowls, garnish with fennel fronds and/or parsley if desired. For added brightness, squeeze a little lemon juice just before service. Sprinkle with Salt-free Cashew spice blend for extra zestiness.

Notes

*Use the same measuring cup for water or Mirepoix Vegetable Stock as you used for the lentils.
SOS Free Variation: To make this hearty, flavorful soup SOS free, simply omit the miso. The salt-free cashew spice blend is a great topping that adds not only an extra flavor blast, but a little crunch too. A little lemon juice just before serving is wonderful for enhancing this soup.