4.37 from 11 votes
Red Lentil and Chicken Soup
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
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.
Servings: 4
Calories: 482 kcal
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 dry red lentils
  • 3 tbsp tomato paste
  • 4 cups chicken broth
  • 2 cups of chicken breasts cooked and shredded
  • salt and pepper to taste
  • parsley for garnish
  • green onions for garnish
  1. 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. 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.
  3. 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. Taste for seasoning and adjust with salt and pepper as needed.
  5. 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.