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French Onion Lentil Soup

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My French onion lentil soup with homemade croutons and cheese will warm your heart and make you say Mmmm, Mmmmm, good!
French Onion and Lentil Soup Recipe

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All of a sudden, I have a major thing for Dijon mustard.  Why then, wouldn’t I add it to my French onion lentil soup?  After all, French is French, right?  

*Disclaimer – This recipe was originally published in 2010. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

Thank you for visiting me here in my Kudos Kitchen. This recipe for French Onion and Lentil Soup is a good one and one you’ll want to make in your own kitchen.

That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card.

It’s on my list of things to do, and I’ll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!

In the meantime, please enjoy it (such as it is). It truly is a delicious and easy dinner recipe, and I know it’s one you’ll find especially tasty!



5 or 6 large sweet onions sliced relatively thin
1 tablespoon olive oil
2 healthy sprigs of fresh thyme leaves
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup lentils that have been rinsed and inspected for small stones.
32 ounces beef stock, plus more if you like a thinner consistency.
1/2 cup white wine
2 tablespoons Dijon mustard
5 slices French bread, cut into 1″ cubes
1 tablespoon olive oil
salt, pepper, and garlic powder to taste
1 cup shredded Gruyere or Swiss cheese

-Slowly saute the onions, thyme, bay leaves, salt, and pepper in oil,  in a large dutch oven over medium-high heat until the onions are a deep golden color.  Stir them on occasion but allow for the onions to develop their color without stirring constantly.  This process should take a good 20 minutes (or more).

-Remove the thyme stems and bay leaves and to the onions add the lentils, beef stock, white wine and Dijon.
-Simmer on low for 20-25 minutes until the lentils are tender and to your liking.
-Add additional beef stock if you want a thinner consistency and continue to simmer until heated through.
-Meanwhile in a skillet over medium heat, saute the bread cubes in the olive oil and season with salt, pepper and garlic powder until golden and crispy.
-Serve the soup with a generous helping of the French bread croutons over top and sprinkle with some Gruyere cheese.

Bumped up with flavor, bumped up with fiber.  Serve this with a wonderful side salad and you’re totally good to go.  My French onion soup with a twist will warm your heart and make you say Mmmm, Mmmmm, good!


I didn’t feel like putting my soup under the broiler to melt the cheese (but you certainly can) so what I did was ladle the soup into crocks, add lots of crispy croutons, and top with shredded Gruyére cheese!  Be still my heart!


Thank you so much for visiting me here today in my Kudos Kitchen! 

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Small custom signature from Kudos Kitchen by Renee


Tuesday 15th of February 2011

Ok, now I want to make french onion soup again this week & try it with your twists!


Tuesday 15th of February 2011

Renee this sounds DELICIOUS!!!Thanks for linking up!


Sunday 3rd of October 2010

That looks like such a delicious soup...I love your step-by-step photos ;)


Sunday 3rd of October 2010

This sounds (and looks!) really great! I never would have thought of adding either lentils or mustard but it sure looks like a great twist!