Description
This hearty French Lentil Soup offers a rich and comforting blend of fire-roasted tomatoes, aromatic spices, and tender lentils, enhanced optionally with succulent chicken tenders for added protein. Perfect for a cozy meal, this recipe balances smoky paprika and fresh herbs, simmers to tender perfection, and finishes with a flavorful chicken addition for an elevated twist on a classic vegetarian soup.
Ingredients
Scale
Soup Base
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 medium sweet yellow onion, diced small
- 2 medium shallots, finely diced
- 4 medium cloves garlic, finely minced
- 2 teaspoons ground coriander
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 28 ounces fire-roasted tomatoes (or fire-roasted crushed tomatoes)
- 4 cups low sodium chicken broth (more if needed)
- 8 ounces roasted red peppers, drained and finely chopped
- 8 ounces carrots, diced small (3-4 medium carrots)
- 1 cup French lentils, rinsed
- 2 medium bay leaves
- 1 ½ tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 teaspoons finely chopped fresh rosemary or thyme (or 2 teaspoons of each), plus more for garnish
Chicken Marinade and Additions
- 1 pound chicken tenders
- 1 egg white (from a large egg)
- 2 teaspoons cornstarch
- 1 teaspoon vinegar (any kind; apple cider vinegar recommended)
- 1 teaspoon extra virgin olive oil
Instructions
- Prepare the Soup Base: Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is melted and sizzling, add the diced onion and shallots. Cook for 8-10 minutes until softened and starting to turn golden.
- Add Aromatics and Spices: Add the minced garlic, ground coriander, smoked paprika, ground cumin, dried thyme, and oregano. Stir well to combine and cook for an additional 2 minutes to bloom the spices and soften the garlic.
- Simmer the Soup: Add the chicken broth, roasted red peppers, fire-roasted tomatoes (or crushed tomatoes), diced carrots, rinsed lentils, bay leaves, brown sugar, apple cider vinegar, kosher salt, and black pepper. Bring to a boil, then reduce to a steady simmer and cover. Cook covered for 40-50 minutes, or until the lentils and vegetables are softened.
- Adjust Consistency: If you prefer a thinner soup, add a bit more broth. Taste and adjust seasoning with additional salt and pepper if needed.
- Prepare the Chicken (if using): While the soup is cooking, prepare the chicken. In a medium bowl, combine the egg white, cornstarch, vinegar, and olive oil. Slice the chicken into ¼ inch slices, discarding any tendons. Add the chicken to the bowl with the egg white mixture, stirring to coat. Set aside for 20-30 minutes (do not refrigerate).
- Cook the Chicken: When the soup is done, rinse the coated chicken slices lightly with water using a strainer. Tap the strainer to remove excess water. If the soup is not simmering steadily, raise the heat to bring it to a steady simmer. Add the chicken to the soup and quickly stir to separate the pieces. Cover the pot and turn off the heat. Let the covered pot sit for 8 minutes.
- Finish and Serve: Uncover the pot and stir in the fresh herbs. Garnish with additional herbs when serving, if desired.
Notes
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Lentils do not require soaking but rinsing them before use is recommended to remove debris.
- You can adjust the spice level by modifying the quantity of smoked paprika and ground cumin.
- For a thinner soup, add more broth or water during simmering or before serving.
- Fresh herbs added at the end brighten the flavor but can be substituted with dried herbs if fresh is unavailable.
- Chicken slices are marinated and cooked gently in the hot soup to keep them tender and moist.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
