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4.61 from 69 votes

Red Lentil and Chicken Soup

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: lentil and chicken soup, lentil soup, soup recipes
Servings: 4
Calories: 429kcal
Author: Joanna Cismaru


  • 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


  • 1 tbsp parsley chopped
  • 3 green onions chopped


  • 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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 429kcal | Carbohydrates: 41g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 1277mg | Fiber: 17g | Sugar: 5g | Vitamin A: 4665IU | Vitamin C: 13.3mg | Calcium: 82mg | Iron: 6.3mg