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Red Lentil Chicken Soup Recipe

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4.2 from 5 reviews

A hearty and flavorful Red Lentil Chicken Soup combining tender shredded chicken, red lentils, and a blend of aromatic spices simmered in a rich tomato and chicken broth base. Perfect for a comforting meal, this nutritious soup blends the earthiness of lentils with warm spices and fresh herbs.

Ingredients

Vegetables & Aromatics

  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 5 cloves garlic, minced
  • 3 green onions, chopped
  • 1 tablespoon parsley, chopped

Spices

  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 tablespoon smoked paprika
  • ½ teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)

Proteins & Legumes

  • 2 cups cooked chicken breasts, shredded
  • 1 cup dry red lentils

Liquids & Others

  • 3 tablespoon olive oil
  • 3 tablespoon tomato paste
  • 4 cups chicken broth (low sodium or no sodium added)

Instructions

  1. Cook Mirepoix: Heat the olive oil in a Dutch Oven or soup pot over medium heat. Add the chopped onion, carrot, and minced garlic, cooking for about 5 minutes until the onions are soft and translucent, creating a flavorful base for the soup.
  2. Make Soup Base: Add turmeric, cumin, and smoked paprika to the pot and stir to coat the vegetables evenly with the spices. Then, add the red lentils and tomato paste, mixing well. Gradually pour in the chicken broth, stirring until the tomato paste fully dissolves into the liquid.
  3. Add the Chicken: Incorporate the shredded cooked chicken into the soup. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils are tender and fully cooked.
  4. Finish and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and green onions before serving hot for a fresh, herbaceous finish.

Notes

  • Use low sodium or no sodium chicken broth to control salt content and improve the soup’s flavor balance.
  • Pre-cooked chicken can be shredded from leftovers or quickly poached chicken breasts.
  • Stir occasionally during simmering to prevent lentils from sticking to the pot.
  • This soup stores well and tastes even better the next day after flavors meld.
  • For a thicker consistency, mash some of the lentils against the pot while simmering.

Find it online: https://yumntasty.com/red-lentil-chicken-soup-recipe/