Food Recipes Soups Lentil Soups Ratatouille Lentil Soup 4.0 (1) 1 Review Bring the flavors of the French countryside home with this vegetable-filled lentil soup. By Lidey Heuck Published on July 10, 2024 Tested by Liz Mervosh Tested by Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell Active Time: 30 mins Total Time: 1 hr 10 mins Servings: 8 Drawing inspiration from ratatouille, the Provençal dish of stewed summer vegetables, this hearty soup from Lidey Heuck’s Cooking in Real Life marries bright Provençal flavors with rich French lentils for a comforting soup that can be served any time of year. A combination of zucchini, eggplant, red peppers, and tomatoes, cooked until just tender, gives the cozy soup bursts of color and a satisfying texture. Despite the lean ingredients, the soup’s final texture has a lovely creaminess from the lentils and cooked eggplant for a satisfying meal. Frequently Asked Questions What are French lentils? French lentils are a type of green lentil with a nutty and peppery flavor. They have dark green husks and are about a third of the size of regular lentils. These lentils retain their shape exceptionally well when cooked, becoming tender without turning mushy, which makes them ideal for stews and soups. French lentils are sometimes labeled as “Puy lentils” or “lentilles du Puy” at the grocery store. Can you use fresh tomatoes instead of canned? If it's the summer and you have access to fresh tomatoes, use one pound of fresh tomatoes that have been blanched, peeled, and pulsed in a food processor or blender to get the same texture as the crushed tomatoes. Notes from the Food & Wine Test Kitchen For this recipe, you’ll want to add fresh basil at the very end of the cooking process. The heat from the soup will wake up the aroma and flavor of the herb nicely with just a bit of exposure to the heat. Suggested pairing Pair this creamy vegetable-rich soup with a mineral-driven Grüner Veltliner, such as Nikolaihof Hefeabzug. Make ahead This soup can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. Thaw in the refrigerator overnight, if frozen, and warm over medium-low, stirring occasionally, before serving. Ingredients 5 tablespoons extra-virgin olive oil, divided, plus more as needed and for garnish 1 eggplant (unpeeled), cut into 1/2-inch cubes (about 6 cups) 2 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups) 1 large yellow onion, chopped (about 2 cups) 2 tablespoons minced garlic (about 6 garlic cloves) 1 teaspoon dried oregano 2 tablespoons tomato paste 8 cups lower-sodium vegetable broth 1 (14.5-ounce) can crushed tomatoes 1 cup uncooked French green lentils, rinsed 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 1/2 cup loosely packed fresh basil leaves, plus more for garnish 1 tablespoon balsamic vinegar Directions Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat. Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot. Originally appeared in Food & Wine magazine, March 2024 / Adapted from Cooking in Real Life: Delicious & Doable Recipes For Everyday, by Lidey Heuck Rate It Print