If you’re craving a cozy, flavorful meal that feels like a warm hug from the inside, this French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe is exactly what you need. It’s a beautiful blend of earthy lentils, smoky roasted red peppers, and tender, herb-kissed chicken all simmered together to create a symphony of taste and texture. Whether you want a hearty vegetarian option or prefer the added protein punch of chicken, this recipe balances rustic comfort with vibrant, fresh flavors that’ll have you coming back for more.
Ingredients You’ll Need
This recipe uses a handful of simple, wholesome ingredients that each play a crucial role in building layers of flavor, adding body, or brightening the dish’s color. From the earthy lentils and fire-roasted tomatoes to the fresh herbs and spices, every element works together seamlessly.
- Extra virgin olive oil: For a rich base and silky finish that elevates every sautéed ingredient.
- Butter (salted): Adds depth and a gentle creaminess to the soup base.
- Sweet yellow onion: Provides a natural sweetness bringing balance to the savory flavors.
- Shallots: Offer a mild, refined onion note for complexity.
- Garlic cloves: Infuse warmth and a subtle pungency that makes the soup irresistible.
- Ground coriander, smoked paprika, ground cumin: A trio of spices that bring earthiness, a smoky glow, and a gentle spice kick.
- Dried thyme, dried oregano: Classic herbs that brighten and frame the dish’s flavor profile.
- Fire-roasted tomatoes: Add a smoky, tangy richness that complements the lentils beautifully.
- Low sodium chicken broth: The savory liquid foundation, keeping flavors balanced and naturally briny.
- Roasted red peppers: Brings a wonderful sweetness and vivid color, making the soup inviting and delicious.
- Carrots: For texture and a touch of natural sweetness that pairs well with the spices.
- French lentils: Hold their shape while absorbing all those lovely flavors.
- Bay leaves: Their subtle herbal note intensifies the soup as it simmers.
- Brown sugar: Adds a delicate touch of sweetness to balance out the acidity from tomatoes and vinegar.
- Apple cider vinegar: Brings brightness and a gentle tang that lifts the overall flavor.
- Kosher salt and black pepper: For essential seasoning to bring everything together.
- Fresh rosemary or thyme: Fresh herbs at the end add fragrance and garden-fresh notes.
- Chicken tenders: Tender protein infused with herbs to create a juicy and flavorful addition.
- Egg white, cornstarch, vinegar, and olive oil: The perfect coating mixture to keep chicken tender and silky when cooked in the soup.
How to Make French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe
Step 1: Prepare the Soup Base
Start by heating a large soup pot or Dutch oven over medium heat. When the oil and butter are melted and shimmering, toss in your diced onion and finely chopped shallots. Cook these gently for 8 to 10 minutes, allowing them to soften and develop those sweet, golden edges that are the foundation of great flavor.
Step 2: Add Aromatics and Spices
Next, stir in the minced garlic along with ground coriander, smoked paprika, ground cumin, dried thyme, and oregano. Let these fragrant spices bloom by cooking for about 2 minutes. This step is magical—the heat draws out their aroma and amps up the depth of your soup.
Step 3: Simmer the Soup
Pour in the chicken broth, roasted red peppers, fire-roasted tomatoes, diced carrots, rinsed lentils, bay leaves, brown sugar, apple cider vinegar, kosher salt, and freshly ground black pepper. Bring everything up to a boil, then reduce the heat to a gentle simmer, cover the pot, and let it cook for 40 to 50 minutes. This slow simmer lets all the flavors marry and the lentils become tender but not mushy.
Step 4: Adjust Consistency
Once the lentils and vegetables are perfectly softened, check the soup’s consistency. If you want it a bit thinner, don’t hesitate to add some extra broth. Taste and tweak the seasoning by adding more salt or pepper to suit your palate.
Step 5: Prepare the Herb-Infused Chicken
While the soup’s simmering, it’s time to infuse your chicken tenders. Mix the egg white, cornstarch, vinegar, and olive oil in a bowl. Slice the chicken into thin strips, removing any tendons, then toss the pieces into this mixture. Let them rest for 20 to 30 minutes at room temperature, allowing the coating to gently tenderize and flavor the chicken.
Step 6: Cook the Chicken in the Soup
When your soup is ready, lightly rinse the coated chicken strips using a strainer to remove excess coating. Raise the heat to get the soup back to a steady simmer if needed. Add the chicken pieces to the pot and stir quickly so they don’t clump together. Once mixed, cover the pot and turn off the heat. The residual warmth will cook the chicken perfectly in about 8 minutes, keeping it juicy and tender.
Step 7: Finish and Serve
Finally, stir in the fresh chopped rosemary or thyme. This last fresh herb addition brightens everything up, giving that lovely herbal lift right before serving. Feel free to sprinkle extra herbs on top for a beautiful, aromatic garnish.
How to Serve French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe
Garnishes
Adding a handful of freshly chopped herbs like rosemary, thyme, or even a sprig of parsley right before serving really boosts the freshness and makes your soup table-ready. A drizzle of good quality extra virgin olive oil or a few grinds of black pepper also add an elegant finishing touch.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a warm baguette to soak up every last drop of the rich broth. For a lighter option, a crisp green salad with a simple vinaigrette complements the heartiness of the soup beautifully.
Creative Ways to Present
To impress guests, serve the soup in warmed bowls and top with a dollop of crème fraîche or tangy Greek yogurt. Layering flavors with toasted pine nuts or crispy shallots on top adds a delightful crunch. For a charming twist, ladle the soup into hollowed-out bread bowls for a rustic, edible presentation that never fails to delight.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making leftovers even tastier. Just give it a good stir before reheating.
Freezing
You can freeze the soup in portions for up to 3 months. It’s best to freeze the soup and chicken together only after cooking to preserve the tender texture of the chicken—but if you prefer, freeze the soup base separately and add fresh chicken when reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally so it heats evenly. If the soup thickens too much in the fridge or freezer, add a splash of broth or water to loosen it up. Avoid reheating in a microwave for too long to keep the chicken juicy and tender.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply skip the chicken and use vegetable broth instead of chicken broth. The smoky roasted red peppers and rich spices ensure this soup remains deeply satisfying even without meat.
What kind of lentils are best for this recipe?
French lentils, also called Puy lentils, are ideal because they hold their shape well when cooked and have a lovely peppery flavor. Brown lentils are a decent substitute but may be softer in texture.
Can I use fresh tomatoes instead of fire-roasted?
Fresh tomatoes can work, but fire-roasted tomatoes add a smoky depth that’s really special in this recipe. If using fresh, you might want to add a little smoked paprika or roast the tomatoes first for added flavor.
Is it necessary to coat the chicken with egg white and cornstarch?
This step helps keep the chicken incredibly tender and silky, preventing it from drying out or becoming tough in the soup. It’s a simple technique that makes a big difference.
How spicy is this soup?
It has a gentle warmth from the smoked paprika and spices but isn’t spicy hot. You can adjust spices to your taste or add a pinch of cayenne if you enjoy a bit more heat.
Final Thoughts
Trying this French Lentil Soup with Roasted Red Peppers and Herb-Infused Chicken Recipe is like inviting a little bit of warmth and love to your dinner table. It’s approachable, full of bold yet balanced flavors, and perfect for sharing with friends and family. I can’t wait for you to make it your own and enjoy every spoonful!
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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: Vegetarian
Description
This hearty French Lentil Soup blends rich spices, fire-roasted tomatoes, and tender vegetables for a comforting vegetarian dish, with an optional step to add juicy chicken tenders for extra protein. Simmered to perfection, it’s ideal for a nourishing, flavor-packed meal that’s simple to prepare.
Ingredients
Soulful 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 & Herbs
- 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
- 4 teaspoons finely chopped fresh rosemary or thyme (or 2 teaspoons of each), plus more for garnish
Vegetables & Lentils
- 28 ounces fire-roasted tomatoes (or fire-roasted crushed tomatoes)
- 8 ounces roasted red peppers, drained and finely chopped
- 8 ounces carrots, diced small (3–4 medium carrots)
- 1 cup French lentils, rinsed
Liquids & Seasonings
- 4 cups low sodium chicken broth (more if needed)
- 1 ½ tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Chicken Mixture (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, creating a flavorful foundation for the soup.
- Add Aromatics and Spices: Stir in the minced garlic, ground coriander, smoked paprika, ground cumin, dried thyme, and oregano. Cook for 2 more minutes to bloom the spices and soften the garlic, enriching the soup with deep aroma and taste.
- Simmer the Soup: Add the chicken broth, roasted red peppers, fire-roasted 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 for 40-50 minutes until lentils and vegetables are tender, allowing flavors to meld beautifully.
- Adjust Consistency: If needed, add more broth for a thinner texture. Taste and adjust seasoning with additional salt and pepper to suit your preference, ensuring balanced flavor.
- Prepare the Chicken (if using): In a medium bowl, combine egg white, cornstarch, vinegar, and olive oil. Slice chicken tenders into ¼ inch strips, removing tendons. Toss the chicken in the egg mixture to coat evenly. Set aside at room temperature for 20-30 minutes to marinate, enhancing tenderness and flavor.
- Cook the Chicken in Soup: Once the soup is cooked, lightly rinse the coated chicken slices with water using a strainer and tap to remove excess. Bring the soup to a steady simmer if it’s not already. Add the chicken to the soup, stir quickly to separate pieces, cover the pot, and turn off heat. Let it sit covered for 8 minutes to gently poach the chicken through residual heat.
- Finish and Serve: Uncover the pot, stir in the fresh herbs, and garnish with additional herbs if desired. Serve hot for a flavorful, comforting meal that showcases delicate textures and vibrant tastes.
Notes
- Use fire-roasted tomatoes for enhanced smoky flavor; canned crushed tomatoes are a good substitute.
- You can omit the chicken for a vegetarian version or add cooked shredded chicken instead of raw if preferred.
- Adjust the amount of broth to reach your desired soup consistency.
- Fresh herbs can be substituted with dried herbs if unavailable, though fresh provides a brighter taste.
- The egg white mixture tenderizes the chicken and helps it stay moist in the soup.
- Ensure the soup is simmering steadily before adding chicken to properly cook it without overcooking the soup base.
