French · soup

French Lentil Soup

French Lentil Soup reads umami 6.4, salinity 5.2 and richness 5.2 on Palate's 0–10 flavor X-ray — a French soup, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.4 · Salinity 5.2 · Richness 5.2 · Allium 4.1 · Sweetness 3.1 · Smoke 2.7 · Warm Spice 2.1 · Earthy 1.8 · Herbaceous 1.7 · Bitterness 1.4 · Nutty 1.3 · Heat 1.2 · Sourness 1.0 · Fruity 1.0 · Citrus 0.7 · Floral 0.7

What's in it (11)

• 2 tablespoons olive oil (precooked sausage or kielbasa) or 4 tablespoons olive oil, divided (uncooked sausage or kielbasa)
• 2 stalks celery, sliced
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 12 ounces garlic sausage (Johnsonville preferred) or 12 ounces kielbasa, sliced (Hillshire Farms preferred)
• 2 cups french du pey lentils
• 8 cups vegetable broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• fresh parsley leaves (garnish)

Time & effort: about 50 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 89.3 kcal, 5.4 g protein, 2.3 g fat, 12.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (13 steps)

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium high heat.
2. Add the sausage or kielbasa and cook until browned (5 minutes), turning links often.
3. Reduce heat to medium-low.
4. Carefully add 1/2 cup water to skillet.
5. Cover and simmer for 12 minutes or until cooked through.
6. Remove from pan and slice diagonally in 1/2 inch slices.
7. Set aside.
8. Heat additional 2 tbsp oil in a large pot or Dutch oven (same one used to cook sausage/kielbasa).
9. Add the celery, carrots, onion and garlic.
10. Cook, stirring occasionally, until softened (8-10 minutes).
11. Add the cooked sausage/kielbasa, lentils, vegetable broth, salt and pepper and bring to a boil.
12. Reduce heat and simmer, stirring occasionally, until the lentils are tender (35-45 minutes).
13. Serve warm sprinkled with the parsley.

Dishes with a similar flavor shape

• Cajun Turkey Meatballs in Tomato Gravy — Cajun/Creole · Cajun
• Carolina Chicken Perloo — Southern · Lowcountry
• Locro — Argentine
• Hoppin' John with Smoked Ham Hock — Southern
• King Ranch Chicken Casserole — Tex-Mex

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.