Mamie Rosine's Lentil Soup

My grandmother grew up in the French Alps, so she knew all about cold weather.

When she moved to Marseille in the late 1920s, the winters were of course warmer, but there were still snowy days back then. Even though snow is rare in the region today, when the Mistral wind blows along the Rhône valley, it cuts right through all those layers of clothing and straight into your bones. 

Hot foods, like my mamie’s lentil soup, remain a welcome sight.



Serves 4


4 medium potatoes, quartered
2 sticks celery, diced
4 cloves garlic, peeled
300 g (10-1/2 oz.) dry lentils
2 tbsp olive oil
Salt (to taste)
Pepper (to taste)
2 L (8-1/2 cups) cold water

Garlic croutons:
Stale bread, cut in pieces
Olive oil
1 clove garlic, peeled

Step 1

In a large saucepan, combine all the ingredients. Bring to a boil, then simmer for 45 minutes.

Step 2

Remove from heat. Purée until creamy. If too watery, let the soup settle and skim excess liquid from the surface. Stir again.

Step 3

Garlic croutons: Sauté bread pieces in some olive oil over medium heat. Once golden, remove from heat and let cool. Rub with garlic. Sprinkle on soup when serving.


Serve with baguette and a green salad.


Red wine drinkers may wish to pair the lentil soup with a Syrah, Merlot or Chianti. For those of you who prefer white wines, consider Chardonnay. 

Bon appétit!

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