Nourishing Spiced Chicken Lentil Soup

Name: Nourishing Spiced Chicken Lentil Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 tbsp olive oil; 1 onion; 2 carrots; 2 ribs celery; 2 medium golden potatoes; 1 sweet potato; 1 tsp salt; 1 tsp sweet paprika; 1 tsp ground cumin; ½ tsp mild curry powder; ½ tsp garlic powder; 2 tbsp tomato paste; 6 cups (1420ml) chicken broth; 1 cup (200g) dry red lentils; 2 chicken breasts; finely chopped cilantro; Pinch dried red chili flakes; salt and pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
6
Calories
378 kcal
Course
Soup
Cuisine
American

Nourishing Spiced Chicken Lentil Soup

Shawn Wheeler

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This Nourishing spiced Chicken Lentil soup recipe is packed with protein, fiber, and vegetables. Hearty, warming and absolutely delicious – the perfect healthy comfort food! Make a big batch and thank me later ;)

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Ingredients

Servings

2 tbsp olive oil
1 onion finely diced
2 carrots diced
2 ribs celery finely diced
2 medium golden potatoes peeled cut into small cubes
1 sweet potato peeled cut into small cubes
1 tsp salt
1 tsp sweet paprika
1 tsp ground cumin
½ tsp mild curry powder optional
½ tsp garlic powder
2 tbsp tomato paste
6 cups (1420ml) chicken broth
1 cup (200g) dry red lentils rinsed and drained
2 chicken breasts cut in half lenghwise
finely chopped cilantro (coriander) to garnish
Pinch dried red chili flakes to garnish
salt and pepper to taste

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Instructions

Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the onion, celery, carrots and chopped potatoes and sauté over medium-high heat, stirring, for five minutes.
Stir in the spices and seasoning followed by the tomato paste.
Stir in the chicken broth and lentils and bring to a simmer. Add the chicken breasts, partially cover the pot and simmer for 30 minutes or until the vegetables are tender and chicken is cooked through.
Use tongs to remove the chicken from the broth. Slice or shred the chicken.
Use an immersion blender to partially blend the soup. Add the diced chicken back into the pot and have a taste to see if you need to adjust the seasoning.
Serve garnished with chopped cilantro, chili flakes and ground pepper with a slice of my easy pumpkin bread. Absolutely heavenly!

Equipments used:

Notes

You can store leftovers in an airtight container in the fridge for up to three days. Thin the soup with a little hot water when reheating in a saucepan or the microwave.
You can also freeze the soup, in portions, for up to three months. Thaw overnight in the fridge and and reheat the following day.

Nutrition Information

Show Details

Calories 378kcal (19%) Carbohydrates 47g (16%) Protein 31g (62%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 593mg (25%) Potassium 1318mg (38%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 8953IU (179%) Vitamin C 20mg (22%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 378 kcal

% Daily Value*

Calories	378kcal	19%
Carbohydrates	47g	16%
Protein	31g	62%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	48mg	16%
Sodium	593mg	25%
Potassium	1318mg	28%
Fiber	13g	52%
Sugar	5g	10%
Vitamin A	8953IU	179%
Vitamin C	20mg	22%
Calcium	68mg	7%
Iron	4mg	22%