French Lentil Soup with Sweet Potato Croutons Recipe

French Lentil Soup with Sweet Potato Croutons Recipe
Sweet Potato Croutons
Ashley Fahr

Sweet Potato Croutons

A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking.  Best eaten with sliced French or sourdough bread.

Deliver Ingredients


  • 1 very small sweet potato
  • 1 teaspoon olive oil, plus more for drizzling
  • 1 shallot, chopped
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • ½ cup lentils, preferably Lentilles du Puy
  • 1 cup chicken broth or water
  • 1 knob of butter or olive oil (1-2 tablespoons)
  • Chopped fresh parsley, for garnish


Preheat oven to 400 degrees.

Slice the small sweet potato into thin rounds.  Cut each slice into cubes of about 1/4 inch. Place on a lined baking sheet, drizzle with olive oil, and roast in the oven until slightly browned on the outside, 15-20 minutes.

Meanwhile, heat the tsp olive oil in a small saucepan over medium heat.  Add the shallots and cook until fragrant, about 3 minutes.

Add the cumin and cayenne pepper; stir for 30 seconds.  Add the lentils and chicken broth (or water if using), and bring to a boil.  Once boiling, reduce to a gentle simmer and cook until lentils are softened, about 35 minutes.

To make your sweet potato croutons extra crunchy: once removed from oven, heat a knob of butter or a drizzle of olive oil in a skillet on medium-high heat.  Once hot, add the sweet potatoes and let brown, stirring occasionally, for 2-3 minutes.

Place lentils in bowl; sprinkle sweet potatoes and chopped parsley on top.

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!