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

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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.