Red Lentil Chicken Soup
User Reviews
5
Red Lentil Chicken Soup
Description
This soup starts with sautéed onions and garlic in olive oil, developing a base flavor that supports tomato paste and warm spices including smoked paprika, cumin, and turmeric. Adding red lentils, sliced carrots, and chicken broth creates a simmering environment where the lentils soften and meld with the broth's rich flavor. The shredded chicken is stirred in near the end to warm through without overcooking. The spices provide subtle smokiness and earthiness, complementing the sweetness of the carrots and the richness of the chicken broth.
The fresh cilantro garnish brightens the soup at serving. This soup offers a balanced texture combining tender lentils and vegetables with shredded meat. It serves well as a wholesome lunch or dinner soup, particularly on cooler days or for a comforting meal.
Leftover soup stores well for several days refrigerated and can be frozen in portions. Reheating is straightforward, either on the stovetop or microwave after thawing. Adding extra vegetables is possible, and omitting chicken creates a vegetarian option.
Ingredients
- 3 tablespoons olive oil
- 1 onion chopped, large
- 3 cloves garlic minced, clove
- 3 tablespoons tomato paste
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon Turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup red lentils dry
- 2 carrot sliced, large
- 6 cups chicken broth
- 2 cups chicken shredded
- cilantro for serving
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add the onions; cook until lightly golden, about 5 minutes. Add the garlic and cook until fragrant, one more minute.
- Stir in the tomato paste, smoked paprika, cumin, turmeric, salt and pepper and cook until the spices are fragrant, and everything is well coated in the paste, about 2 minutes.
- Add the lentils, carrots and chicken broth and bring the mixture to a boil. Simmer until the lentils and carrots are soft, about 20 minutes.
- Stir in the shredded chicken and serve with fresh cilantro, if desired.
Notes
- Store leftovers in airtight containers for up to 4 days refrigerated.
- Freeze soup in individual portions for up to 3 months; thaw overnight before reheating.
- Reheat gently on stovetop or microwave to preserve texture.
- The recipe can be adapted by adding more vegetables or omitting chicken for a vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1170mg | 49% |
| Potassium | 783mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 3806IU | 76% |
| Vitamin C | 23mg | 26% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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