Vermouth-Laced French Lentil Soup with Two Celeries

December 27, 2010

Test Kitchen-Approved

Author Notes:

This is a pantry soup that I created one rainy day, not wanting to go out and get wet,from ingredients on hand. It's as sophisticated and satisfying as lentil soup can be. I first made this in the pressure cooker, so I give those directions first. You can, of course, make this in a stock pot, it will just take a little longer. - Abra Bennett

Abra Bennett

Food52 Review: This is a wonderful, hearty soup for winter -- the kind of non-fancy, satisfying meal you want to curl up with. It's interesting to have the celery and celeriac together, and it certainly doesn't hurt to have a ton of lentils and bits of pancetta to round it out.suchachef

Serves: 4


  • 2 teaspoons olive oil
  • 3 ounces pancetta, diced
  • 1 medium onion, diced
  • 8 ounces peeled celeriac, cubed into bite-sized pieces
  • 1 celery heart including leaves, diced
  • 1 cup green French lentils
  • 6 cups chicken broth, homemade if you have it
  • 1/2 cup dry vermouth (white)
  • salt and pepper - smoked pepper is good here
In This Recipe


  1. In pressure cooker, saute pancetta in olive oil until it begins to brown. Add onion and celery heart and saute until nicely browned. Without removing what's in the pan, deglaze the pan thoroughly with vermouth, then add all remaining ingredients. Bring to high pressure and cook for 15 minutes. You can use either a natural or quick release. Adjust salt and pepper to taste.
  2. If you're not using a pressure cooker, follow all the directions using a small stockpot. Cook until the lentils and celeriac are tender, about 25-30 minutes.

More Great Recipes:
Soup|French|Celery|Vermouth|Lentil|Bean|Serves a Crowd|Winter

Reviews (3) Questions (0)

3 Reviews

Sam579 November 25, 2013
Made this last night - really yummy! I decided to double the recipe and, I'm not sure what possessed me, added more lentils. The soup last night was great...the leftovers more like stew. I'll add more stock to make it more like soup. A winner...will definitely make it again!
Author Comment
Abra B. December 28, 2010
I usually have Noilly, but since I make the best martinis with Dolin, I might use that for an extra herbaceous soup.
lapadia December 27, 2010
This sounds great, Abra. Do you have a favorite dry vermouth for this?