Red Lentil Chicken Soup
User Reviews
4.6
Red Lentil Chicken Soup
Description
Red Lentil Chicken Soup brings together cooked shredded chicken with red lentils simmered in a spiced broth featuring turmeric, cumin, and smoked paprika. The addition of tomato paste enriches the soup’s flavor and contributes to a robust base. Cooking the lentils until tender creates a thick but smooth texture, making the soup hearty and filling. Fresh parsley and green onions added at the end offer a fresh contrast to the savory elements.
The cooking process starts with sautéing aromatic onion, carrot, and garlic before introducing the spices and lentils, which ensures layers of flavor. The simmering time allows the lentils to fully cook and absorb the spices while blending with the chicken broth. Adjusting salt and pepper to taste fine-tunes the soup's balance.
This soup is versatile for lunch or dinner and can be served with crusty bread or a side salad for a complete meal. The notes suggest that if the soup becomes too thick, adding more broth or water can restore the desired consistency. The recipe also accommodates using leftover rotisserie chicken or freshly cooked chicken breast. Leftovers freeze well for up to three months, although texture and flavor are best within that time frame.
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 breast cooked and shredded
- ½ teaspoon salt or to taste
- 1 teaspoon black 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.
Notes
- Rinse red lentils under cold water before cooking to remove debris and ensure even cooking.
- If the soup is too thick after cooking, add extra broth or water to adjust the consistency.
- Use leftover rotisserie chicken or freshly cooked shredded chicken for convenience.
- Freeze leftovers in an airtight container for up to 3 months; flavor and texture may change over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% 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.
User Reviews
Overall Rating
4.6
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