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Red Lentil Chicken Soup
This Red Lentil Chicken Soup is a heartwarming and nourishing dish that's perfect for any meal. It's a simple mix of tender chicken, soft red lentils, and a blend of tasty spices like turmeric and smoked paprika, all cooked together in a flavorful broth.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 430 kcal
Course:
Soup , Lunch
Cuisine:
American
Ingredients
- 3 tablespoon olive oil
- 1 large onion chopped
- 1 medium carrot chopped
- 5 cloves garlic minced
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 2 tablespoon smoked paprika
- 1 cup red lentils dry
- 3 tablespoon tomato paste
- 4 cups chicken broth low sodium or no sodium added
- 2 cups chicken breasts cooked and shredded
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Garnish
- 1 tablespoon parsley chopped
- 3 green onions chopped
Instructions
- Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
- Add the spices (turmeric, cumin, smoked paprika) and stir. Next, add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves.
- Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through. You will have to stir occasionally.
- Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.
Cup of Yum
Notes
- : If the soup is too thick after cooking, add a little extra broth or water until you reach your desired consistency.
- Consistency: If the soup is too thick after cooking, add a little extra broth or water until you reach your desired consistency.
- Lentil Preparation: Rinse the red lentils under cold water before using to remove any debris and to ensure they cook evenly.
- Chicken Options: You can use leftover rotisserie chicken or cook and shred the chicken breasts specifically for this recipe. Both options work great!
- If you don't end up eating your leftovers within that time period, you can freeze the rest.
- Freeze in an airtight container or ziploc bag for up to 3 months. Keep in mind, the longer you let the soup sit, the more likely chance of texture and flavor change so it's best to eat it before that time.
Nutrition Information
Serving
1serving
Calories
430kcal
(22%)
Carbohydrates
42g
(14%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
48mg
(16%)
Sodium
564mg
(24%)
Potassium
1278mg
(37%)
Fiber
17g
(68%)
Sugar
6g
(12%)
Vitamin A
4664IU
(93%)
Vitamin C
13mg
(14%)
Calcium
82mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 564mg | 24% |
| Potassium | 1278mg | 27% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 4664IU | 93% |
| Vitamin C | 13mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.