Red Lentil Chicken Soup – A hearty and delicious soup loaded with lentils and chicken, spiced with turmeric, cumin and smoked paprika.
Lentil soups are delicious! This soup is right up there with my favorite dumpling soup. You could easily turn this into a vegetarian dish if you wanted to, just skip the chicken. It is an exceptionally hearty and full of flavor soup. A bowl of this is really a meal on its own.
Lentils
Lentils are low in calories, rich in iron and an excellent source of protein. They come in a variety of colours, such brown, green, yellow, red and black. They are easy to cook, taking anywhere from 5-20 minutes and can be used in a wide variety of dishes. One serving of lentils a day is said to drastically reduce bad cholesterol.
Do I have to soak lentils?
You do not have to soak lentils, but if you want to reduce the cooking time by about half, you can.
How to soak lentils
- Pour your lentils in a large pot and cover them with cold water. Lentils only require 2 to 4 hours of soaking. Drain the water and give them another quick rinse with fresh, cold water.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive Oil – Substitute for canola oil, vegetable oil, sunflower oil, safflower oil or avocado oil.
- Onion – Chopped.
- Carrot – Chopped.
- Garlic – Fresh is best! Minced.
- Spices – Turmeric, Cumin, Smoked Paprika.
- Red Lentils – Dry. I used red lentils, but any kind of lentils will work here! Red, green or whatever other color they may come in.
- Tomato Paste –
- Chicken Broth – I used low sodium or no sodium added.
- Chicken Breasts – Cooked and shredded.
- Salt & Pepper – To taste.
Garnish
- Parsley – Chopped.
- Green Onions – Chopped.
How to make red lentil chicken soup
- Cook Mirepoix – 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.
- Make Soup Base – 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 Chicken – 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.
- Finish & Serve – Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.
*Note – If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.
How to serve
This is a hearty soup on its own, but I served it with a Swiss cheese grilled sandwich. In my opinion, it’s the best way to eat it! I did not include the sandwich in the recipe, but in case you’re wondering: butter, Swiss cheese and bread. I’m sure you can figure out the rest! Just trust me on the grilled cheese sandwich.
Now go make this, eat it and then snuggle under a blanket with a good book!
How to store leftover soup
Leftover lentil soup that has been continuously refrigerated will keep for around 3 to 4 days.
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 6 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.
More soup recipes to try:
- Curried Butternut Squash Soup
- Tuscan Bean Soup
- Beef Barley Soup
- Cheesy Chicken Enchilada Soup
- Italian Meatball Soup
- Italian Wedding Soup
- Potato Leek Soup
- Black Eyed Peas Recipe
- Easy Hamburger Soup
- French Onion Soup
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Red Lentil Chicken Soup
Equipment
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
- 1/2 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Garnish
- 1 tablespoon parsley chopped
- 3 green onions chopped
Instructions
- Cook Mirepoix: 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.
- Make Soup Base: 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 Chicken: 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.
- Finish and Serve: Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.
Recipe Notes
- If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.
- 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 6 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.
This recipe was delicious! I ended up using all of the chicken stock from the pot I used to boil my chicken breast. I added a little more salt at the end (personal taste) and served it to my family. It was a hit! I am definitely keeping this recipe in my cookbook.
Great recipe! This is the second time I make it and love it! Thank you, ¡gracias! 🙂
Was surprised by the end result. The smoked paprika smelled really strong during cooking, and I’d have preferred it with a little less smokiness, but with the addition of a fair helping Of salt and peppers, a bit of msg and a pinch of chili, I’m really enjoying the soup. It is lovely and thick. And while I had to substitute ketchup for the tomato paste, the ingredients are petty much pantry staples in my kitchen.
I am a picky eater who loves to cook rich food and was honestly not sure if this recipe would be good. Boy was I wrong!! It is absolutely delicious!! I added in a stalk of celery, a teeny bit of chipotle paste and also used an Instapot on high for 8 minutes. Highly recommend this one and will definitely be making it again.
I’m so happy you liked it!
I added some sweet potato and chicken stock cube. Delicious. I will make it without the chicken the next time and five some to my veggie neighbour
I will try this with canned jackfruit.
Great recipe. Simple and tasty. Very forgiving if you’re at all uncertain of your quantities or skill set or if you just want to change it up a bit.
I used up a handful of overripe cherry tomatoes once instead of tomato paste. Other than being thinner than other versions it was great. I’ve also used several different kinds of paprika smoked and unsmoked ranging from sweeter to spicier.
I guarantee you short of burning it beyond recognition it will taste great 😉
I had a goose carcass from xmas I wanted to make use of, I made some stock out of it, and looked for recipes. I come across this one, sounded nice, so I followed it 100%… Till I made it and tasted… Thought it just needed a tad kick, so added some Cayenne pepper till i felt it was spot on. Thank you this is one mean soup, I will make again and again 🙂
Hi I love your recipes! This one is a regular meal for us for over a year. I have tried so many recipes and this the best lentil stew! The green onions makes huge difference. I am making your prime rib tonight, looking forward to it! Thanks so much for your website!!
Thank you, Kim, for taking the time to comment and let me know. 🙂
I made this for supper last night, and it was a hit! Even my little one who is usually picky thoroughly enjoyed it! That flavour combination with the smokey paprika , tumeric and cumin was simply sensational! Will be making this again and again!
This was delicious! I didn’t have fresh chicken so used 1 can of chicken breast and 1 additional cup of broth. Served with french bread this was a perfect filling meal for 3. My family gobbled it up!
This soup was so omg delicious. Next time I make it, I would cut back on the salt. I loved the flavors and the rich colors.
Could this recipe be converted for a crockpot? This sounds delicious to come home to after a long day in the office and after school activities.
For sure! Follow step 1 inna skillet. Transfer the sautéed veg to your slow cooker along with the rest of the ingredients. Cook on high for 3-4 hours or low for 6-8 hours.
First of your recipes that I have tried and it was very tasty. I do query the amount of smoked paprika on your list as 2 tbsp seems rather a lot?! I stuck with 2tsp which was just fine!