If you’re looking for a heartwarming and flavorful bowl of comfort, this French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe is absolutely a must-try. The combination of tender lentils simmered with fire-roasted tomatoes and sweet roasted red peppers creates a rich, vibrant base, while the herb-infused chicken adds a delicate yet savory touch that elevates every spoonful. Perfect for cozy evenings or feeding a crowd, this soup balances textures and deep layers of flavor with wholesome, comforting goodness.
Ingredients You’ll Need
Every great dish starts with simple, quality ingredients, and this soup is no exception. Each ingredient plays a crucial role, bringing texture, color, or depth to the recipe that makes this French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe so irresistible.
- Extra virgin olive oil: Adds a fruity, smooth base fat that helps build flavor from the very start.
- Butter (salted): Brings a rich, creamy note and helps soften the onions and shallots beautifully.
- Sweet yellow onion (diced): Provides sweetness and depth as it caramelizes gently in the pot.
- Shallots (finely diced): Add a mild, sophisticated onion flavor that rounds out the aromatics.
- Garlic (minced cloves): Infuses the soup with a warm, fragrant presence that blends perfectly with spices.
- Ground coriander: Offers a light citrusy undertone that lifts the overall flavor profile.
- Smoked paprika: Introduces smoky warmth that complements the roasted red peppers.
- Ground cumin: Adds earthiness that pairs beautifully with the lentils and vegetables.
- Dried thyme and oregano: Classic herbs that create a fragrant, herbaceous foundation.
- Fire-roasted tomatoes: Bring a sweet, smoky tomato flavor with vibrant red color.
- Low sodium chicken broth: A flavorful liquid base that keeps the soup light but savory.
- Roasted red peppers (drained and chopped): Provide sweetness, subtle smokiness, and a bright red pop of color.
- Carrots (diced): Add natural sweetness and a lovely texture contrast to the lentils.
- French lentils (rinsed): The star of the show—holding their shape well with a nutty flavor.
- Bay leaves: Impart a delicate depth to the simmering broth.
- Brown sugar: Balances acidity and rounds out the tomato’s natural tartness.
- Apple cider vinegar: Gives a subtle tang that brightens every bite.
- Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors.
- Fresh rosemary or thyme (finely chopped): Brings fresh herbal brightness both during cooking and as a garnish.
- Chicken tenders: Tender, lean protein that’s gently infused with herbs for extra taste.
- Egg white: Used to create a light coating on chicken for silky texture after cooking.
- Cornstarch: Helps the egg white form a smooth coating around the chicken without heaviness.
- Vinegar (any kind, apple cider preferred): Adds a touch of acidity to the chicken marinade for balance.
How to Make French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe
Step 1: Prepare the Soup Base
Start by heating your soup pot or a large Dutch oven over medium heat. Add the extra virgin olive oil and butter, letting the butter melt and bubble beautifully. Toss in the diced onion and shallots and cook them gently for 8 to 10 minutes until they soften and develop a lovely golden hue. This slow sauté builds the aromatic backbone of the soup, setting up the sweet and savory notes that make this recipe shine.
Step 2: Add Aromatics and Spices
Once the onions and shallots are fragrant and golden, stir in minced garlic along with ground coriander, smoked paprika, ground cumin, dried thyme, and oregano. These spices bloom as they cook briefly—about 2 minutes—filling your kitchen with an irresistible scent while layering your soup with complex warmth and subtle spice.
Step 3: Simmer the Soup
Pour in the low sodium chicken broth followed by the finely chopped roasted red peppers, fire-roasted tomatoes, diced carrots, rinsed French lentils, bay leaves, brown sugar, apple cider vinegar, kosher salt, and black pepper. Bring everything to a boil, then reduce the heat to achieve a gentle simmer. Cover your pot and let this mixture cook for 40-50 minutes, patiently softening the lentils and melding the flavors into a harmonious, rich soup.
Step 4: Adjust Consistency
After the soup has cooked, you might find it perfectly thick or prefer it a touch thinner. Don’t hesitate to add a splash more broth to achieve your desired texture. Taste and tweak the seasoning with extra salt or pepper if your palate calls for it. These small adjustments make a world of difference.
Step 5: Prepare the Chicken
While the soup simmers, it’s time to get that herb-infused chicken ready. Combine the egg white, cornstarch, vinegar, and olive oil in a medium bowl. Slice the chicken tenders carefully into quarter-inch strips, removing any tendons for a pleasant bite. Toss the chicken pieces in the egg white mixture, giving each piece a light and silky coat. Let them sit for 20-30 minutes at room temperature to soak in those flavors without refrigerating.
Step 6: Cook the Chicken in the Soup
When your soup is fully tender, lightly rinse the coated chicken slices with water using a strainer and tap out any excess moisture. Make sure the soup is simmering steadily—raise the heat if needed—then add the chicken directly into the pot. Stir quickly to separate the pieces evenly. Cover the pot and turn off the heat, letting the residual warmth cook the chicken gently for about 8 minutes. This method creates succulent, tender chicken infused with herbs and integrates perfectly with the soup.
Step 7: Finish and Serve
Uncover your pot and stir in the freshly chopped rosemary and/or thyme for a fragrant herb boost. When serving, sprinkle an extra pinch of fresh herbs on top for that irresistible finishing touch that adds both color and aroma. Now you’re ready to enjoy every rich spoonful of this French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe.
How to Serve French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe
Garnishes
Fresh herbs like thyme or rosemary are perfect for garnish, lending a lovely burst of color and herbal aroma right at the end. A drizzle of high-quality extra virgin olive oil or a dollop of crème fraîche can add luscious creaminess and shine on top. For a touch of texture, sprinkle toasted pumpkin seeds or chopped fresh parsley for bright, fresh notes.
Side Dishes
This soup pairs wonderfully with crusty artisan bread for dipping—the kind with a chewy crust and soft, airy interior. A fresh green salad with a lemon vinaigrette adds a crisp contrast, and for heartier meals, try serving alongside roasted root vegetables or a light flatbread to soak up every bit of that flavorful broth.
Creative Ways to Present
For dinner parties or family gatherings, serve the soup in rustic bowls lined with fresh herbs and a lemon wedge on the side for an added pop of brightness. Alternatively, pour it into small cups or shot glasses as an elegant appetizer. You can even ladle this soup over grains like farro or quinoa for a satisfying twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain the fresh flavors and prevent it from absorbing other smells. The lentils will continue to soften slightly, but the soup only gets more comforting as it rests.
Freezing
You can freeze leftovers for up to 3 months. For best quality, leave out fresh herbs before freezing and add fresh herbs when reheating. Portion the soup into freezer-safe containers or heavy-duty zip bags, label with the date, and thaw overnight in the fridge before warming.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If needed, add a splash of broth or water to loosen the consistency. Add fresh herbs at the last moment to revive the bright, fresh aroma. Avoid microwaving for the best texture and flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the chicken tenders. Roasted red peppers and lentils ensure plenty of rich, hearty flavor even without meat.
What type of lentils work best for this recipe?
French lentils, also known as Puy lentils, are ideal because they hold their shape well when cooked and have a wonderful slightly peppery flavor that complements the roasted peppers and herbs perfectly.
Is it necessary to rinse the lentils before cooking?
Yes, rinsing the lentils helps remove any dust or impurities and improves the texture by preventing excess starch from making the soup gummy.
Can I use roasted red peppers from a jar?
Definitely, fermented or jarred roasted red peppers work beautifully here, adding sweetness and smokiness. Just be sure to drain them well before chopping and adding to the soup.
How can I make the chicken more flavorful?
Marinate the chicken in the egg white mixture with added finely chopped fresh herbs, a touch of vinegar, and olive oil for at least 20 minutes. This creates a tender coating and infuses the chicken with subtle herbal notes that blend wonderfully with the soup.
Final Thoughts
This French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe is truly a bowl of comfort that delights with every spoonful. Whether you’re cooking for family or friends, this soup’s rich layers of flavor, wholesome ingredients, and simple preparation make it an absolute favorite to return to time and time again. I can’t wait for you to try it and see just how perfect this hearty, nourishing meal can be!
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French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 14 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Low Fat
Description
This hearty French Lentil Soup combines tender French lentils, fire-roasted tomatoes, and a blend of aromatic spices simmered to perfection. It offers a comforting vegetarian base with an optional tender chicken addition, making it a versatile and nutritious meal for any season.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (salted)
- 1 medium sweet yellow onion, diced small
- 2 medium shallots, finely diced
- 4 medium cloves garlic, finely minced
Spices and Seasonings
- 2 teaspoons ground coriander
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 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 each), plus more for garnish
Vegetables and Lentils
- 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
Chicken Coating (optional)
- 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 simmers, combine the egg white, cornstarch, vinegar, and olive oil in a medium bowl. Slice the chicken into ¼ inch strips, discarding tendons. Add chicken to the egg white mixture and stir to coat. Set aside for 20-30 minutes at room temperature (do not refrigerate).
- Cook the Chicken: Once the soup is done, rinse the coated chicken slices lightly with water using a strainer and tap to remove excess water. Ensure the soup is at a steady simmer, then add the chicken to the soup and stir quickly to separate pieces. Cover the pot and turn off the heat. Let sit covered for 8 minutes to cook gently in residual heat.
- Finish and Serve: Uncover the pot and stir in the fresh chopped herbs. Garnish with additional fresh herbs when serving, if desired. Serve hot.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust the seasoning to taste, especially salt and vinegar, to balance the flavors.
- French lentils hold their shape well, but cooking times may vary slightly; adjust accordingly.
- Allowing the chicken to rest in the egg white mixture tenderizes it, providing a silky texture in the soup.
- If you prefer a spicier soup, consider adding a pinch of cayenne or red pepper flakes with the spices.
- Leftovers reheat well and flavors deepen after a day in the refrigerator.
