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Recipe: Doug Katz’s Veggie-Filled French Lentil Soup

Dedicated to culture and tradition, chef Doug Katz, currently based in Your Teen Magazine’s hometown of Cleveland, Ohio, strives to create healthy, delicious, and unique dishes using sustainable food sources and healthy, locally sourced ingredients. Katz has been devoted to supporting local farmers and food artisans. Having served as President of Cleveland Independents, an organization of 90 locally owned restaurants, he frequently works with civic and media leaders on various local and sustainable food initiatives.

Check out this French lentil soup recipe for a healthy, hearty, and delicious meal that your whole family will love. Perfect for vegetarians too—just swap chicken broth for veggie broth, leave off the bacon lardons, and you’re good to go! Nutrient packed and tasty, this soup will have your kids wanting to eat their veggies!

Yields 6-8 servings


  • ½ cup yellow onion, ¼ inch dice
  • 1 cup leeks, ¼ inch dice
  • 3 ribs celery hearts, ¼ inch dice
  • 3 carrots, peeled, ¼ inch dice
  • 1 lb French green lentils,rinsed and picked
  • 2-3 quarts chicken stock, hot and seasoned
  • 2 Tbsp sherry vinegar
  • kosher salt to taste
  • black pepper to taste
  • 1 sachet thyme and bay leaf
  • 2 tsp tarragon, finely chopped
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp chive, finely chopped
  • 2 Tbsp bacon lardons, rendered


1. In a large enamel pot, sweat the onion, leeks, celery and carrots in olive oil for 15 minutes.

2. Season with salt and pepper.

3. Add the lentils and sauté for 3 minutes. Add the stock and sachet and bring the mixture to a light simmer, stirring occasionally until the lentils are al dente. Lentils should not be crunchy, nor should they be mushy. Remove  sachet and adjust seasoning to taste.

4. Add herbs, and garnish with bacon before serving.

5. Enjoy!

Chef Katz likes to serve this soup with warm, crusty bread or a savory seasonal tart.

Note: This recipe was originally published in the print edition of Your Teen Magazine.

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