If you crave a soul-warming bowl of comfort that feels both hearty and vibrant, this French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe is the answer you’ve been searching for. Imagine tender lentils mingling with smoky roasted red peppers and fire-roasted tomatoes, all brought together by an aromatic blend of spices. Then, succulent slices of herb-garlic chicken finish the dish, adding a protein-packed punch that elevates this soup from simple to spectacular. It’s a recipe that effortlessly balances depth of flavor, texture, and nourishment, making it perfect for cozy dinners or impressing friends with your culinary skills.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients. Each element plays a vital role—from the gentle sweetness of caramelized onions to the vibrant tang of apple cider vinegar—conspiring to create a rich, layered flavor profile that makes the soup unforgettable.
- Extra virgin olive oil: Adds a fruity richness and is the perfect base for sautéing the aromatics.
- Butter (salted): Brings a silky texture and subtle saltiness that enhances the overall flavor.
- Sweet yellow onion, diced: Provides natural sweetness and depth as it softens.
- Shallots, finely diced: Contribute a mild, delicate onion flavor that’s less pungent but more refined.
- Garlic cloves, minced: Impart a warm, robust aroma that wakes up the palate.
- Ground coriander: Adds a citrusy, slightly floral note that brightens the dish.
- Smoked paprika: Infuses a smoky warmth that echoes the roasted red peppers perfectly.
- Ground cumin: Offers an earthy complexity to complement the lentils.
- Dried thyme and oregano: Classic Mediterranean herbs that create a fragrant backbone.
- Fire-roasted tomatoes: Deliver a smoky sweetness and vibrant color.
- Low sodium chicken broth: Forms the nourishing, flavorful liquid base allowing all ingredients to meld.
- Roasted red peppers, finely chopped: Bring sweetness and smoky depth while adding beautiful color.
- Carrots, diced: Provide subtle sweetness and a satisfying bite to contrast the lentils.
- French lentils, rinsed: The star ingredient that holds the soup together with earthy texture and protein.
- Bay leaves: Infuse subtle herbal notes that enhance all other flavors.
- Brown sugar: Balances acidity and rounds out savory flavors.
- Apple cider vinegar: Adds a hint of brightness that lifts the soup’s rich character.
- Kosher salt and black pepper: Essential seasonings that bring all flavors into balance.
- Fresh rosemary or thyme, finely chopped: Fresh herbs to finish the soup with aromatic vibrancy.
- Chicken tenders: Tender, quick-cooking protein that’s beautifully infused with herb-garlic flavor.
- Egg white: Helps create a delicate coating for the chicken slices, keeping them silky in texture.
- Cornstarch: Lightly binds the chicken coating for tenderness.
- Vinegar (any kind): Adds acidity to the chicken marinade, enhancing flavor and texture.
How to Make French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe
Step 1: Prepare the Soup Base
Start by heating olive oil and butter in a large soup pot or Dutch oven over medium heat. As soon as the butter melts and begins to sizzle, toss in the diced onion and shallots. Cook gently for about 8 to 10 minutes, stirring occasionally, until they become soft and slightly golden. This step develops sweetness and sets the foundation for the wonderful flavors of your soup.
Step 2: Add Aromatics and Spices
Next, add the minced garlic and the beautiful array of spices—ground coriander, smoked paprika, cumin, dried thyme, and oregano. Stir everything well, allowing their scents to bloom and the garlic to mellow, which takes about 2 minutes. This aromatic burst is what makes the soup truly special and gives it that inviting fragrance you’ll love.
Step 3: Simmer the Soup
Pour in the low sodium chicken broth, finely chopped roasted red peppers, fire-roasted tomatoes, diced carrots, and rinsed French lentils. Toss in the bay leaves, brown sugar, apple cider vinegar, kosher salt, and black pepper. Bring the whole pot to a boil, then lower the heat to a steady simmer. Cover the pot and let it cook for 40 to 50 minutes until the lentils and veggies are tender, and all those flavors have beautifully melded together.
Step 4: Adjust Consistency
After simmering, check the soup’s thickness. If you prefer it a bit lighter or brothier, add more chicken broth until it reaches your desired consistency. Taste the soup and tweak the salt and pepper as needed to balance the rich, smoky, and tangy flavors.
Step 5: Prepare the Herb-Garlic Chicken
While the soup simmers, get your chicken ready. In a medium bowl, combine the egg white, cornstarch, your preferred vinegar, and a drizzle of olive oil. Slice chicken tenders into ¼-inch slices, removing any tendons, then toss them gently in the egg white mixture. Let the chicken marinate at room temperature for 20 to 30 minutes—this tenderizing step ensures the chicken stays juicy and absorbs the herbs beautifully.
Step 6: Cook the Chicken in the Soup
Once the soup is cooked, lightly rinse the coated chicken slices using a strainer and gently shake off excess water. Make sure the soup is simmering steadily, then add the chicken directly into the pot. Stir quickly to separate the slices, cover the pot, and turn off the heat. Let the chicken cook gently in the residual heat for 8 minutes, poaching it to tender perfection without overcooking.
Step 7: Finish and Serve
The final flourish is to stir in freshly chopped rosemary or thyme, which adds a bright herbal note that lifts the whole dish. Serve the soup hot, garnished with extra herbs if you like, and enjoy the perfect harmony of flavors and textures in each spoonful of this French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe.
How to Serve French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe
Garnishes
A sprinkle of fresh herbs like rosemary, thyme, or even flat-leaf parsley adds a burst of color and a fresh aroma that complements the smoky and savory base of the soup perfectly. A drizzle of good-quality olive oil or a few dashes of hot sauce can also elevate the flavors beautifully on the table.
Side Dishes
This soup stands beautifully on its own but pairs exceptionally well with crusty artisan bread, garlic toast, or a simple mixed green salad to round out the meal. For a heartier option, serve alongside roasted vegetables or a warm grain salad to keep the comforting theme going.
Creative Ways to Present
To impress guests, serve the soup in individual rustic bowls garnished with fresh herbs, a dollop of crème fraîche or Greek yogurt, and a sprinkle of smoked paprika. You can also ladle it over cooked quinoa or rice for a unique twist, turning it into a robust stew.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent it from absorbing any odors from other foods. The flavors only deepen with time, making leftovers even tastier.
Freezing
French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe freezes wonderfully. For best texture, freeze the soup before adding the chicken, then cook the chicken fresh when reheating to avoid it becoming tough. Store in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If your soup thickens, add a splash of broth or water to loosen it. If reheating frozen portions, thaw overnight in the fridge first to maintain the best texture and flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Just skip the chicken and use vegetable broth instead of chicken broth. The mix of roasted red peppers, spices, and lentils makes the soup satisfyingly hearty on its own.
What type of lentils are best for this recipe?
French lentils, also known as Puy lentils, are preferred because they hold their shape well and have a slightly peppery flavor that complements the smoked and roasted ingredients.
Can I use fresh herbs instead of dried in the soup?
You can substitute fresh herbs, but use about three times the amount called for dried herbs to maintain the same level of flavor. Save fresh herbs for stirring in at the end for the freshest taste.
How spicy is this soup?
While it has a smoky and aromatic spice profile, this soup is not hot or spicy. You can always add crushed red pepper flakes or hot sauce to taste if you prefer a bit of heat.
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep since it stores well and flavors improve over a day or two. Pack into individual portions for easy grab-and-go lunches or dinners throughout the week.
Final Thoughts
There’s something truly special about a recipe like this French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe that brings both warmth and excitement to the dinner table. Its layers of flavor, hearty textures, and comforting aroma will quickly make it a beloved classic in your cooking repertoire. I can’t wait for you to try it and enjoy every delicious spoonful!
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French Lentil Soup with Roasted Red Peppers and Herb-Garlic Chicken Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 14 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Halal
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
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.
