This chicken lentil soup is ready under 40 minutes. It is protein-packed and full of flavor, this soup is literally a hug in a bowl. If you love my instant pot red lentil curry or chicken noodle soup recipe, today's healthy and comforting soup is for you.
Chicken Lentil Soup recipe
This recipe will show you how to cook lentil soup with chicken in one pot. Chicken lentil soup is a hearty and comforting dish that I'm sure you will love. It has tender chicken and nutritious lentils simmered in a flavorful chicken stock for a meal that's both delicious and healthy.
This dish is also incredibly easy to make, so it can be thrown together in no time at all. This dish is sure to become a regular staple in your home.
This recipe is lentil curry meets chicken soup, it is perfect for this cold weather and can also be eaten all year round. It is super comforting, it's like a hug in a bowl especially when you dunk some crusty bread into it to soak up all that delicious flavor.
This highly nutritious and protein-rich soup will keep you full for longer, it is perfect for dinner, lunch, or even breakfast. Yes, I eat this chicken lentil curry soup for breakfast. It keeps well in the fridge and is great for meal prepping.
Whether you're looking for a healthy meal or something delicious and comforting on a cold day, this chicken and lentil soup will hit the spot. Let's get cooking!
What you will need
You will need the following ingredients to make this delicious and comforting lentil soup with chicken.
Red lentil: No need to pre-soak
Boneless skinless chicken breast
Olive oil
Carrots
Celery
Onions
Garlic
Tomato paste
Chicken bouillon
Coriander
Cumin seeds
Turmeric
Curry powder
Garam masala
Kale
Salt and pepper
How to make chicken lentil soup
Heat olive oil in a dutch oven on medium high heat and add chopped onions and carrots and saute until the onion is soft and translucent.
Add curry powder, ground coriander, garam masala, turmeric, and cumin seeds, tomato paste and stir into aromatics just to release their flavors.
Carefully pour water over the sauteed veggies, add chicken bouillon, salt, black pepper, and red pepper flakes, and stir to combine deglazing the bottom of the pot at the same time.
Add chicken breast pieces, cover partially with a lid, and bring to a gentle boil for 10 minutes.
Add rinsed red lentils and continue to cook until the chicken breast is tender (say another 5-10 minutes)
Remove the chicken breast from the pot to a plate and shred or cut it into cubes and return to the pot. Stir to combine, at this point, the lentils should be fully cooked. Taste and adjust seasoning accordingly with salt, black pepper, or chicken stock powder.
Add chopped kale and stir to combine, cover the pot and simmer for 5 more minutes or until the lentils are cooked to your liking.
Take it off the heat and serve it as is or with a side of crusty bread. Enjoy
How to store and reheat
This chicken lentil soup is simply divine and it'll taste even better the next day, as all of its delicious flavors have had time to mingle! If you've got any leftovers store it in the refrigerator for up to 4-5 days in an airtight container. You can also freeze this soup for up to 3 months in the freezer. Portion it into bowls so it is easy for you to access as needed.
To reheat, simply reheat on the stove over medium heat and stir until heated through or microwave for about 1-2 minutes.
More soup recipes you should try next
Chicken Lentil Soup
Equipment
- Dutch oven
Ingredients
- 1 ½ cups Red lentil
- 500 g chicken breast 2 large chicken breast
- ¼ cup olive oil
- 1 cup Carrots diced
- 1 cup onions chopped
- 1 tablespoon garlic finely chopped
- 2 Tablespoons tomato paste
- 1 Tablesooon chicken bouillon
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 Tablesppon curry powder
- ½ Tablespoon garam masala
- 1 cup kale leaves chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a dutch oven on medium high heat and add chopped onions and carrots and saute until the onion is soft and translucent.
- Add chopped garlic, curry powder, ground coriander, garam masala, turmeric, and cumin seeds, tomato paste and stir into aromatics just to release their flavors.1 tablespoon garlic, 2 Tablespoons tomato paste, 1 teaspoon ground coriander, 1 teaspoon cumin seeds, ½ teaspoon turmeric, 1 Tablesppon curry powder, ½ Tablespoon garam masala
- Carefully pour water over the sauteed veggies, add chicken bouillon, salt, black pepper, and red pepper flakes, and stir to combine deglazing the bottom of the pot at the same time.
- Add chicken breast pieces, cover partially with a lid, and bring to a gentle boil for 10 minutes.
- Add rinsed red lentils and continue to cook until the chicken breast is tender (say another 5-10 minutes)
- Remove the chicken breast from the pot to a plate and shred or cut it into cubes and return to the pot. Stir to combine, at this point, the lentils should be fully cooked. Taste and adjust seasoning accordingly with salt, black pepper, or chicken stock.
- Add chopped kale and stir to combine, cover the pot and simmer for 5 more minutes or until the lentils are cooked to your liking. Serve into bowls and enjoy as is or with crusty bread of your choice.
Notes
To reheat, simply reheat on the stove over medium heat and stir until heated through or microwave for about 1-2 minutes.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious homemade soup recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Leave a Reply