Red Lentil and Chicken Soup
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Red Lentil and Chicken Soup – a hearty and delicious soup loaded with lentils and chicken, cumin and smoked paprika, a perfect comfort soup for a cold fall or winter night.
Fall for me is all about comfort soups, pumpkin spiced lattes or hot cocoas. Although I’m happy to say the weather really has been cooperating, I still crave a hot and comforting soup. I simply love this time of year, the colors are just beautiful.
Lentil Soup
Lentil soups are delicious. Lentils are great and I wish I cooked more often with them, but I forget about them. I’m very disappointed to say that. Because when I do make something with lentils I remember how much I love them and how good they are.
But 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. This is a very hearty and full of flavor soup. A bowl of this is really a meal on its own.
How to Serve Lentil and Chicken Soup
I served this with a Swiss cheese grilled sandwich, because you really need a grilled cheese with this soup. No, 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 that you need a grilled cheese sandwich with this soup.
Lentils
Lentils are good for you, I’m sure of it, and this soup is loaded with lentils and chicken! I used red lentils, I bought a big bag a while ago of red lentils and I think it will take me a few years to get through the bag, but my point is any kind of lentils will work here, red or green or whatever other color they may come in.
Also, if you want a thinner soup, because this is a really thick yummy soup, just add more chicken broth, totally up to you.
Do I Have to Soak Lentils
You do not require to soak lentils. If you want to reduce the cooking time by about half, you can soak them. To soak them, pour your lentils in a large pot and cover them with cold water. Lentils only require two to four hours of soaking. Drain the water and give them another quick rinse with fresh, cold water.
Now go make this, eat this, then snuggle under a blanket and read a good book. It’s what I did.
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Red Lentil and Chicken Soup
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Serves: 4
Red Lentil and Chicken Soup - a hearty and delicious soup loaded with lentils and chicken, cumin and smoked paprika, a perfect comfort soup for a cold fall or winter night.
Ingredients
- 3 tbsp olive oil
- 1 large onion chopped
- 1 medium carrot chopped
- 5 cloves garlic minced
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp smoked paprika
- 1 cup red lentils dry
- 3 tbsp tomato paste
- 4 cups chicken broth low sodium or no sodium added
- 2 cups chicken breasts cooked and shredded
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
Garnish
- 1 tbsp 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.
- You can now add the spices, so add the turmeric, cumin, smoked paprika and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. I only used 4 cups of chicken broth, but this will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
- 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.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 429kcal (21%)Carbohydrates: 41g (14%)Protein: 34g (68%)Fat: 15g (23%)Saturated Fat: 2g (13%)Cholesterol: 48mg (16%)Sodium: 564mg (25%)Potassium: 1277mg (36%)Fiber: 17g (71%)Sugar: 5g (6%)Vitamin A: 4665IU (93%)Vitamin C: 13.3mg (16%)Calcium: 82mg (8%)Iron: 6.3mg (35%)
David says
This is the best red lentil soup I’ve ever made. I used hot, smokey paprika. I’d double the carrot. I used a strong homemade chicken broth, so when it got real/too thick at the end I added extra water. I really appreciate when a chef gives a starting point for “salt and pepper to taste”. The suggested amounts were perfect for me – and I like salt. And it barely serves 3 as a full meal, so I’d double it the next time.
Jo Cooks Team 2 says
We are so glad you enjoyed it!
Tricia says
Loved this soup it was delish I’m making it again today
Samantha Rae says
Is there supposed to be 2 tablespoons of paprika in here?
jo says
That’s correct. 🙂
Samantha Rae says
Love all of your recipes joe! You’re my go to chef! Not a huge fan on Smokey flavors, would regular paprika suffice?
jo says
For sure!
Jackie says
This recipe’s bookmarked in my little list of favourites, making it tonight for the first time since the weather cooled down and really looking forward to it. Had the chicken marinading in garlic, lemon and smoked chipotle flakes all afternoon, adding a red pepper to the mix this time around too, so this one’s gonna be next level. 😀
Julie says
Loved this soup, can you freeze?
jo says
Yes, absolutely! Make sure it’s in an airtight container.
Rae Ann Seminerio says
Made this soup over the weekend. Best soup ever. Not only was the flavor great but it was easy to make as well. Cant wait to make it again.
Joanna Cismaru says
I’m so happy to hear this! Thank you for letting me know!
Annette says
Absolutely delicious, healthy and filling!
Tamara says
I made this soup yesterday and it was AWESOME! My husband hates chicken in his soup but he had three bowls during the day. That says it all! Only one bowl remains.
You really are an amazing cook Jo. Thanks for sharing your great recipes with us.
Joanna Cismaru says
Aw, thank you, Tamara! I’m so glad you guys love this recipe! 🙂
Sheri Hendricks says
Made this soup last night. I do not give compliments lightly but this soup ROCKS and folate/protein for days! Great for the immune system and energy…. plus great tasting! Well done Jo!
Cheers!
Sheri
Joanna Cismaru says
I’m so glad you enjoyed it, Sheri!
Taslimah says
I am new to this website and this is the first recipe I made. It is defintely 5 star goodness. When my boys ask for seconds and also say save some for lunch, it has passed the test. I can’t wait to try more recipes.
Joanna Cismaru says
Yay! Love hearing this!
Amy Patterson says
This soup is amazing!! It’s the 3rd time I make it now and just can’t wait to eat it. I make a double batch and eat for lunches all week and still not sick of it. I just add broccoli for a bit more veggies. Thank you!
Nicole Beaulieu says
We’re glad you love this recipe! Enjoy 🙂
Joann says
Just made the red lentil and chicken soup. Absolutely wonderful, ,thank you
Jackie says
Got a pot of this simmering right now, 3rd time I’ve made it, really delicious. 😀 I chuck boneless skinless thighs into the soup to poach while it cooks rather than using already cooked chicken, and then shred it up before filling my face, works a charm.
Vivian says
Excellent. Good smoky flavor and something different. Added some vegetables that I wanted to use up such as cauliflower, zucchini and a little tomato. Very nice think soup. Thanks so much
Amy says
This soup is so good and hardy, I’ve made it a couple times now, it’s pretty easy to make therefore great for meal prep for lunches when it starts getting cold out. Yummy!! Thanks Jo!
Joanna Cismaru says
My pleasure! So happy you enjoyed it!
Anastacia says
This recipe is easy and delicious.
Carrie Volkenant says
Awesome soup…loved it
Joanna Cismaru says
I’m so happy to hear that!