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Chicken Red Lentil Soup

chicken soup
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Ingredients

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  • 1 cup red lentils, rinsed thoroughly
  • 2 tbsp olive oil, extra virgin preferred
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about ¾ cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 cooked chicken breasts, shredded (about 2 cups)
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • ¼ cup fresh herbs (parsley, cilantro, or dill), chopped for garnish
  • Greek yogurt, for serving (optional)
  • Extra virgin olive oil, for drizzling (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
  2. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
  3. Add garlic, tomato paste, cumin, turmeric, and red pepper flakes (if using). Stir continuously for 60 seconds until fragrant.
  4. Add rinsed red lentils, chicken broth, and bay leaf. Bring to a gentle boil, then reduce to maintain a simmer.
  5. Simmer uncovered for 15 minutes, stirring occasionally to prevent lentils from sticking to the bottom.
  6. Stir in shredded chicken and continue to simmer for 5-10 more minutes until lentils are completely tender.
  7. Remove from heat and discard bay leaf. Stir in fresh lemon juice.
  8. Season with salt and freshly ground black pepper to taste.
  9. Allow soup to rest for 5 minutes before serving.
  10. Serve in warmed bowls, garnished with fresh herbs, a dollop of Greek yogurt, a drizzle of olive oil, and lemon wedges if desired.

Notes

  • For a thicker soup, allow to simmer longer until desired consistency is reached. For a thinner soup, add additional broth.
  • Red lentils naturally break down during cooking, creating the creamy texture without any added dairy.
  • This soup thickens considerably when stored, so you may need to add more broth when reheating.
  • For meal prep, store in individual containers and freeze for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken red lentil soup, red lentil soup, chicken soup, easy lentil soup, healthy soup

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