Name: Cream of lentil soup with semi-cured foie gras
Prep time: 45 min
Cook time: 30 min
Yield: 6 people
Cuisine: France
Ingredients: 500 g ofgreen lentils from Le Puy; 120 g ofsemi-cooked foie gras (enough to serve one slice per bowl of soup); 1 onion; 1 leek; 1 carrot; 1 sheet ofbay leaf; 1 branch ofthyme; 1 tsp ofcilantro; 1,5 liter ofchicken broth; salt and pepper

Cream of lentil soup with semi-cured foie gras

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Updated on 14 February 2026 by

ratatouille

8 reviews 4.9 : Very good

Level

Easy

Preparation

45 minutes

Cooking

30 minutes

I still remember the first time I tasted that lentil soup with foie gras… It was with a very dear friend who introduced me to a restaurant that no longer exists today, called La Cantine du Curé, aptly located next to the Dalbade Church in Toulouse.

That soup left an indelible impression on me, and in this recipe, I’ve tried to recreate the comforting yet indulgent flavors of that dish. It must be said, what we have here is a bit of a union of opposites: the humble lentil, a humble, earth-toned staple, and the exuberant foie gras, with its provocative pink hue and overflowing fat content, which parades in shop windows as a luxury item for the holidays.

But once these two are brought together, they complement each other miraculously, in a fleeting, suspended moment, before the foie gras disappears completely into the warmth of the velvety soup.

For

people

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500 g of green lentils from Le Puy
120 g of semi-cooked foie gras enough to serve one slice per bowl of soup
1 onion
1 leek
1 carrot
1 sheet of bay leaf
1 branch of thyme
1 tsp of cilantro
1,5 liter of chicken broth
salt and pepper

1
Prepare the chicken broth; if using bouillon packets or cubes, follow the instructions on the package.
2
Scrub the carrots, slice them into rounds, wash the leek, and slice the white part into rounds.
3
Peel the onion, remove the core, and finely chop it. Add all the vegetables to a pot along with the broth.
4
Crush the cilantro in a mortar, then add it to the pot along with the thyme and bay leaf.
5
Rinse the lentils and add them to the pot.
6
Pour in the broth and cook the soup for 30 minutes .
7
Meanwhile, place the soup bowls in the oven to warm them to 50°C for at least 20 minutes.
8
Once it's done cooking, blend the mixture until it's smooth and creamy.
9
Bring out the plates and ladle a few spoonfuls of soup into each one. Top with a slice of semi-cured foie gras.
Serve this creamy lentil soup with semi-cured foie gras immediately, so your guests can enjoy it piping hot!