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
Scale
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.
