French Lentil Soup with Chicken Confit & Bacon
D'Artagnan | Yield: Serves 6-8
Cook a big batch of this smoky lentil soup on a chilly weekend – your belly will be warm and your house will smell amazing. Packed with our ready-to-use chicken confit and a hint of bacon, this recipe is satisfying and super easy to make.
- 4 strips Applewood Smoked Bacon, cut into ½-inch strips
- 2 medium shallots, finely chopped
- 2-inch section of leek, white and light green part only, finely sliced
- 1 stalk celery, diced
- 2 carrots, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 8 cups chicken stock
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 sprigs thyme
- 1 sprig parsley
- 1½ cups French lentils, rinsed in cool water
- 2 packs Chicken Leg Confit
- Salt & freshly ground black pepper, to taste
- Crème fraîche, for serving
- In a large Dutch oven over medium-high heat, cook bacon until deeply browned and crisp. Remove with a slotted spoon and drain on paper towels. Set aside, leaving the rendered fat in the pot.
- To the pot add shallots, leek, celery, carrots, and garlic; season with salt & pepper. Sauté until shallot is translucent and carrots have started to soften, about 5-7 minutes. Stir in tomato paste, cook about 2 minutes more. Add chicken stock, paprika, lentils, bay leaves, thyme and parsley; bring to a boil. Lower heat to medium-low and simmer, partially covered, until lentils are cooked through, about 1 hour. Check periodically to make sure the soup is staying at a simmer.
- Remove herbs and discard. Carefully spoon half of the soup into a blender, working in batches if necessary, and puree until smooth. Return pureed soup to the pot.
- Meanwhile, shred the chicken confit off the bone and coarsely chop. Add chicken confit and reserved bacon to the pot and stir to combine. Simmer until chicken is heated through, about 15 minutes. Taste for seasoning and add salt &/or pepper, if needed. Garnish each bowl with a dollop of crème fraîche and serve with your favorite crusty bread.