top of page

French Lentil Soup with Parmesan Crisps


French Lentil Soup:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 large carrots, diced

3 stalks celery, diced

1 tablespoon tomato paste

2 cups French lentils, rinsed

7 cups vegetable broth

2 teaspoons fresh thyme, chopped

salt and black pepper to taste

¼ cup chopped parsley

Parmesan Crisps:

1/2 cup freshly grated parmesan cheese (about 1 ½ oz.)


  1. Heat oil in a medium soup pot. Add onion with a pinch of salt and sauté for 5-7 minutes.

  2. Add the garlic and cook for 30 seconds.

  3. Add the carrots and celery and sauté for another 5 minutes. 

  4. Add the tomato paste and mix into the vegetables until well distributed. Stir in the lentils, broth and thyme and a generous pinch of salt and pepper. Bring to a boil, and then reduce the heat to medium-low and simmer, partially covered, until lentils are tender, about 20-25 minutes.

  5. Salt and pepper to taste. Garnish with parsley and Parmesan Crisps.


Parmesan Crisps:

  1. Preheat oven to 400º F. Line a baking sheet with parchment paper.

  2. Place 2-inch circles of parmesan about 3 inches apart. Lightly press down the top of each pile of cheese.  Bake for about 5 minutes or until the edges brown.

  3. Remove from oven. Let them set and cool for 2 minutes, and then carefully remove with a spatula onto a plate.

bottom of page