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4.6 from 138 votes

Red Lentil Chicken Soup

Jump to RecipePrintRate
By: Joanna Cismaru •3/21/23 105 Comments

This post may contain affiliate links. Please read my disclosure policy.

Red Lentil Chicken Soup – A hearty and delicious soup loaded with lentils and chicken, spiced with turmeric, cumin and smoked paprika.

a bowl full of red lentil chicken soup with half a slice of grilled cheese on the rim of the bowl
Table of Contents Open
  • The Best Red Lentil Chicken Soup Recipe
  • Lentils
  • Do I have to soak lentils?
    • How to soak lentils
  • Ingredients
    • Garnish
  • How to make red lentil chicken soup
  • How to serve
  • How to store leftover soup
  • More soup recipes to try:
  • Red Lentil Chicken Soup
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Red Lentil Chicken Soup Recipe

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.
overhead shot of red lentil chicken soup in a dutch oven with a ladle inside

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

a bowl full of red lentil chicken soup with half a grilled cheese sandwich dipped in the soup

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.

a bowl full of red lentil chicken soup with half a grilled cheese sandwich dipped in the soup

More soup recipes to try:

  • Chicken and Corn Chowder
  • 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a bowl full of red lentil chicken soup with half a grilled cheese sandwich dipped in the soup
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4.57 from 138 votes

Red Lentil Chicken Soup

Prep 5 minutes minutes
Cook 40 minutes minutes
Total 45 minutes minutes
Rate Recipe
Red Lentil Chicken Soup – A hearty and delicious soup loaded with lentils and chicken, spiced with turmeric, cumin and smoked paprika.
4

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 6 Quart Dutch Oven

Notes

  1. If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.
  2. If you don’t end up eating your leftovers within that time period, you can freeze the rest.
  3. 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.

Nutrition Information

Calories: 430kcal (22%)Carbohydrates: 42g (14%)Protein: 34g (68%)Fat: 15g (23%)Saturated Fat: 3g (19%)Cholesterol: 48mg (16%)Sodium: 564mg (25%)Potassium: 1278mg (37%)Fiber: 17g (71%)Sugar: 6g (7%)Vitamin A: 4664IU (93%)Vitamin C: 13mg (16%)Calcium: 82mg (8%)Iron: 6mg (33%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bowl full of red lentil chicken soup with half a grilled cheese sandwich dipped in the soup

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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105 Comments
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Danielle
Danielle
Posted: 1 month ago

5 stars
Very tasty! Second time making this. I’ve made a batch to (hopefully)take for lunch during the week. The family love it so I suspect it might be gone this afternoon.

0
Reply
Alexandra
Alexandra
Posted: 2 months ago

5 stars
First time trying this – delicious and super quick!

0
Reply
Bev
Bev
Posted: 4 months ago

5 stars
I really love the flavors in this soup and am always looking for good ways to use lentils. I did have to thin it out quite a bit,

0
Reply
Monika Bialostocka-Kelemen
Monika Bialostocka-Kelemen
Posted: 6 months ago

Fantastic recipe, I make it a bit thicker, like a stew for my kids’ school lunch, they love it. Thank you Jo!

0
Reply
Renee
Renee
Posted: 7 months ago

Hi Joanna,

How did you cook the chicken for this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Renee
Posted: 7 months ago

Hi Renee! When I need some cooked chicken quickly, I usually just boil some breasts for 20 minutes, easy to shred and ready to use.

0
Reply
Beverly Pinedo
Beverly Pinedo
Posted: 9 months ago

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.

0
Reply
Julia
Julia
Posted: 10 months ago

5 stars
Great recipe! This is the second time I make it and love it! Thank you, ¡gracias! 🙂

0
Reply
Kate
Kate
Posted: 11 months ago

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.

1
Reply
Frances Mulholland
Frances Mulholland
Posted: 1 year ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Frances Mulholland
Posted: 1 year ago

I’m so happy you liked it!

0
Reply
Jennifer McFadden
Jennifer McFadden
Posted: 1 year ago

4 stars
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

0
Reply
Rene
Rene
Posted: 1 year ago

I will try this with canned jackfruit.

0
Reply
Nance
Nance
Posted: 2 years ago

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 😉

1
Reply
Simon Smart
Simon Smart
Posted: 2 years ago

5 stars
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 🙂

0
Reply
Kim
Kim
Posted: 2 years ago

5 stars
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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kim
Posted: 2 years ago

Thank you, Kim, for taking the time to comment and let me know. 🙂

0
Reply
Ndai Patty
Ndai Patty
Posted: 2 years ago

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!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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