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Home / Recipes

Red Lentil Chicken Soup

45 minutes
4.54 from 116 votes
92 Comments
Jump to RecipePrint Recipe
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by: Joanna Cismaru
07.30.20

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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

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:

  • Curried Butternut Squash Soup
  • Vegetable Soup
  • Beef Barley Soup
  • Cheesy Chicken Enchilada Soup
  • Minestrone
  • White Chicken Chili
  • Potato Leek Soup
  • Baked Potato Soup
  • Bacon and Beer Cheese Soup
  • Cabbage Soup
  • Egg Roll Soup
  • Easy Hamburger Soup
  • French Onion Soup

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

Red Lentil Chicken Soup

4.54 from 116 votes
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Red Lentil Chicken Soup – A hearty and delicious soup loaded with lentils and chicken, spiced with turmeric, cumin and smoked paprika.

Equipment

  • 6 Quart Dutch Oven

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
US Customary – Metric

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

  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%)
Course:Soup
Cuisine:American
Keyword:lentil and chicken soup, lentil soup, soup recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Nance says

    March 4, 2021 at 6:45 pm

    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 😉

    Reply
  2. Simon Smart says

    January 15, 2021 at 3:59 pm

    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 🙂

    Reply
  3. Kim says

    January 4, 2021 at 11:42 am

    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!!

    Reply
    • Joanna Cismaru says

      January 4, 2021 at 11:43 am

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

      Reply
  4. Ndai Patty says

    November 7, 2020 at 2:54 am

    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!

    Reply
  5. Brett says

    October 12, 2020 at 5:52 pm

    5 stars
    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!

    Reply
  6. Diane P. says

    August 5, 2020 at 5:04 pm

    5 stars
    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.

    Reply
  7. Shay says

    July 31, 2020 at 8:44 am

    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.

    Reply
    • Jo Cooks Team says

      July 31, 2020 at 9:39 am

      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.

      Reply
  8. Claire Peters says

    May 27, 2020 at 10:55 am

    4 stars
    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!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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