Lentil Soup With Herbes De Provence

“I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a soup pot over medium heat.
  2. Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
  3. Stir in the lentils and water/or broth, and bring to a boil.
  4. Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
  5. Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
  6. Taste soup and check for seasoning, adding salt and pepper if needed.
  7. Ladle soup into bowls, and top with toasted baguette. Serve immediately.

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