Name: Lentil Soup with Ricotta
Prep time: 30 min
Cook time: 35 min
Yield: 4 people
Cuisine: France
Ingredients: 200 g ofgreen lentils; 1 carrot; 2 shallots; 1 onion; 1 clove; 1/2 boot ofparsley; 2 pods ofgarlic; 150 g ofsmoked bacon bits; 1 liter ofchicken broth; 1 branch ofthyme; 1 sheet ofbay leaf; 10 cl ofheavy cream; 150 g ofricotta; 2 tbsp ofpistachios (shelled; allow about 12 pistachios per tbsp); 1 tbsp ofolive oil; 1 lemon (unprocessed, since we use the zest); salt, pepper; vegetable brush (for carrots); chef's knife; mortar (to grind pistachios); mixing bowl (for the ricotta filling); Microplane grater (for the lemon zest)

appetizers creamy soups and clear soups legumes prepared in advance

Updated on 14 April 2025 by

doubichou

7 reviews 4.7 : Very good

Diet

Vegetarian

Level

Easy

Calories

96 pour 100g

Preparation

30 minutes

Cooking

35 minutes

Here is my recipe for lentil soup with ricotta, inspired by the recipe in the book Nature – Simple, Sain et Bon, Alain Ducasse, LEC (Les Editions Culinaires), 380 pages. I’ve slightly modified the ingredients and instructions from the original recipe to simplify a few steps.

In the end, it was a huge hit when I served it at a dinner party with friends! The soup itself is very flavorful, with its bouquet garni and a bit of bacon that pairs so well with the lentils.

But what makes this soup truly unique and gourmet are the small ricotta dumplings flavored with pistachio, lemon, and parsley. This garnish, which you serve on the edge of the plate, contrasts nicely with the traditional nature of the lentils and gives them a "kick" with its tangy freshness! You can prepare this soup and its garnish ahead of time and plate the dishes at the last minute.

That’s one less thing to do if you have a full menu to prepare! Plus, this recipe can easily be made vegetarian by omitting the bacon and substituting vegetable broth for the chicken broth.

I’m thrilled to have discovered this recipe for lentil soup with ricotta, and from now on, it will be a go-to for me for a special dinner or a holiday meal! I hope I’ve inspired you to try making it—let me know how it turns out!

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For the soup
200 g of green lentils
1 carrot
2 shallots
1 onion
1 clove
1/2 boot of parsley
2 pods of garlic
150 g of smoked bacon bits
1 liter of chicken broth
1 branch of thyme
1 sheet of bay leaf
10 cl of heavy cream

For the quenelles
150 g of ricotta
2 tbsp of pistachios shelled; allow about 12 pistachios per tbsp
1 tbsp of olive oil
1 lemon unprocessed, since we use the zest
salt, pepper

Kitchen utensils
vegetable brush for carrots
chef's knife
mortar to grind pistachios
mixing bowl for the ricotta filling
Microplane grater for the lemon zest

Preparing the soup
- 1
  Rinse the lentils in a bowl, then drain the water.
  Scrub the carrots (don’t peel them—you’ll lose valuable vitamins and antioxidants). Slice them into small pieces and add them to the lentils.
- 2
  Peel, rinse, and finely chop the shallots, then add them to the bowl.
- 3
  Peel, halve, and remove the core from the onion. Stud it with the clove and add it to the rest of the vegetables.
- 4
  Rinse the parsley and separate the stems from the leaves. Set the leaves aside for garnish, and add the stems to the lentils in the pot.
- 5
  Rinse and crush the garlic clove with the flat side of a chef's knife, then add it to the lentils.
  Add the bacon bits.
- 6
  If you don't have homemade chicken broth, prepare it according to the package instructions.
- 7
  Pour the broth into the casserole dish and add the thyme and bay leaf.
- 8
  Cover and cook for 30 minutes, skimming off the foam regularly.
  Season with salt and pepper to taste, just before the end of cooking.
  IMPORTANT: Do not salt the lentils too early, as salt causes them to toughen. Also, the broth is already salty, so proceed with caution.
Preparation of the Ricotta Topping
- 9
  Did you save the parsley leaves? Now’s the time to use them!
  Gather the leaves into a ball, slice them finely, and add them to a mixing bowl.
- 10
  Shell and crush the pistachios, then add them to the parsley.
- 11
  Add the ricotta and olive oil.
  Season with salt and pepper, then mix the contents of the mixing bowl.
- 12
  Finely grate the lemon zest into the mixing bowl using a Microplane grater, then stir again.
  Refrigerate.
Assembly and service
- 13
  Open the pot and remove the onion, thyme, bay leaf, and garlic cloves.
  Blend with an immersion blender until smooth.
  Add the cream and blend briefly.
- 14
  When serving, place some ricotta quenelles or dumplings around the edge of the soup bowl—let your creativity run wild!
  Serve the soup piping hot in the center of the bowl.