French Lentil Soup (Vegetarian or with Chicken)

5 from 2 votes

French Lentil Soup (Vegetarian or with Chicken)

This French Lentil Soup is loaded with great nutrition but it's also bursting with fabulous flavor. Keep it vegetarian or add bites of super tender chicken!

Prep Time25

Cook Time45

Total Time1 10

Course: Main, Soup

Cuisine: French, French-American

Keyword: French Lentil Soup

Servings: servings

Calories: 177kcal

Author: Chris Scheuer

Ingredients

For the soup:

2 tablespoons extra virgin olive oil
2 tablespoons butter (I use 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 dry oregano
28 ounces fire roasted tomatoes OR fire-roasted crushed tomatoes
4 cups low sodium chicken broth maybe a bit more at the end
8 ounces roasted red peppers drained and finely chopped
8 ounces carrots 3-4 medium carrots, diced small
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

For the chicken:

1 pound chicken tenders
1 egg white from large egg
2 teaspoons cornstarch
1 teaspoon vinegar any kind - I use apple cider vinegar
1 teaspoon extra virgin olive oil

US Customary - Metric

Instructions

For the soup:

Heat a large soup pot or Dutch oven over medium heat. Add the oil and butter. When the butter is melted and sizzling a bit, add the onion and shallots. Cook for 8-10 minutes until the veggies are softened and starting to turn a little golden.
Add the garlic, coriander, smoked paprika, cumin, thyme and oregano. Sir well to combine then cook for an additional 2 minutes to bloom the spices and soften the garlic.
Add the broth, roasted red peppers, fire-roasted tomatoes (or crushed tomatoes), carrots, lentils, bay leaves, brown sugar, vinegar salt and pepper. Bring the mixture to a boil then reduce to a steady simmer and cover. Cook covered for 40-50 minutes or until the lentils are softened.
If you'd like a little thinner soup, add a bit more broth then taste and add more salt and pepper, if needed. If using chicken, proceed with the instructions below while the soup is cooking. If not, you're done!

For the chicken:

While the soup is cooking prepare the chicken. Combine the egg white, cornstarch, vinegar and oil in a medium-size bowl. Set aside. Slice the chicken thinly, in about ¼ inch slices, discarding any tendons as you go. (If your chicken tenders are large, cut them in half, lenthwise before slicing thinly.)
Add the sliced chicken to the bowl with the egg white mixture and stir well to combine and coat the chicken. Set aside (it should sit for 20-30 minutes). Do not refrigerate.
When the soup is finished, place the chicken in a strainer and rinse lightly with clear water. Tap the strainer in the sink a few times to remove any excess water.
If the soup is not simmering steadily, raise the heat to bring it to a steady simmer. Add the chicken and quickly stir to separate the chicken pieces. Cover the pot and turn off the heat, leaving the pot on the burner. Allow the covered pot to sit for 8 minutes then uncover and add the fresh herbs. Garnish with more fresh herbs when serving, if desired.
This soup keeps well in the refrigerator for 3-5 days and reheats nicely in the microwave or on the stovetop. It also freezes well.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition