Creamy Red Lentil Soup with Chicken and Mushrooms

Ingredients

• 2 tablespoons Olive oil (extra virgin)
• 15 g Butter (soft, small piece)
• 1 piece Onion (peeled and chopped)
• 1 small Leek (white part) (cleaned and sliced)
• 2 pieces Garlic cloves (minced)
• 1 medium Potato (peeled, diced)
• 1 medium Carrot (peeled, diced)
• 1 stalk or 2 tbsp Celery stalk or fresh cilantro (chopped, optional)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Ground cumin
• 200 g Red lentils (rinsed)
• 600 ml Boiling water (about 3 cups)
• 180 g Boneless chicken (breast or thigh) (diced)
• 100 g Button mushrooms (cut into small pieces)
• 1 tablespoon Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the vegetables and chicken

   Wash, peel and cut the onion, leek, garlic, potato, carrot and celery (or cilantro). Cut the chicken into dice and chop the mushrooms.

   Time: PT10M

2. Sauté the aromatics

   In the pot, heat olive oil and butter over medium heat. Add onion, leek and garlic, sauté 2‑3 minutes until translucent.

   Time: PT3M

   Temperature: feu moyen

3. Add root vegetables and spices

   Add potato, carrot, celery (or cilantro), salt, pepper, paprika and cumin. Stir 2‑3 minutes.

   Time: PT3M

   Temperature: feu moyen

4. Add lentils and water

   Pour rinsed red lentils, then cover with boiling water (about 600 ml). Stir once.

   Time: PT1M

   Temperature: feu moyen‑élevé

5. Cook the lentils

   Bring to a boil, then reduce heat to low and simmer 12 minutes, or until lentils are tender.

   Time: PT12M

   Temperature: feu doux

6. Sauté the chicken and mushrooms

   While the lentils cook, heat a pan with a little butter and olive oil over high heat. Add chicken, mushrooms and the extra onion, brown 6‑7 minutes until chicken is cooked.

   Time: PT7M

   Temperature: feu vif

7. Blend the velouté

   Remove the pot from heat and, using an immersion blender, blend the soup until smooth and creamy.

   Time: PT2M

8. Incorporate the chicken and mushrooms

   Pour the sautéed chicken, mushroom and onion mixture into the soup, reserving a few pieces for garnish. Gently stir 2 minutes.

   Time: PT2M

   Temperature: feu doux

9. Adjust consistency and seasoning

   If the soup is too thick, add a little hot water until desired consistency. Adjust salt and pepper.

   Time: PT1M

10. Serve

    Ladle the soup into shallow bowls, place the reserved chicken and mushroom pieces on top and sprinkle with fresh parsley.

    Time: PT1M

Nutrition Facts

Calories

302

Protein

27 g

Carbohydrates

30 g

Fat

8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Butter: margarine, oil
• Instead of Onion: shallot
• Instead of Leek (white part): green onion
• Instead of Garlic cloves: garlic powder
• Instead of Potato: sweet potato
• Instead of Red lentils: red lentils, split peas
• Instead of Boneless chicken (breast or thigh): turkey, tofu
• Instead of Button mushrooms: shiitake mushrooms

Equipment Needed

• Pot
• Frying pan
• Immersion blender
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle
• Soup bowl (for serving)
• Measuring spoons
• Spatula (optional)

Critical Steps — Do Not Skip

• Sauté the aromatics without burning the garlic
• Cook the lentils until tender
• Sauté the chicken and mushrooms to develop flavor
• Blend the velouté to achieve a smooth texture

Chef Tips from the Video

• Use chicken broth instead of part of the water for deeper flavor.
• Add a pinch of Espelette pepper for a mild heat.
• Garnish with a few toasted pumpkin seeds for crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator then reheat with a little water.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base (lentils and vegetables) 1 day ahead, reheat with a little water before adding the sautéed chicken.
• The chicken and mushrooms can be sautéed just before serving to retain their texture.