Red Lentil Chicken Soup
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This Red Lentil Chicken Soup brings together delicious lentils and shredded chicken in a flavorful, spiced broth. It’s an easy, yummy soup that’s sure to warm you up. The perfect combination of turmeric, cumin, and smoked paprika offers a warm, comforting embrace in every spoonful.
The Best Red Lentil Chicken Soup Recipe
I absolutely love making this Red Lentil Chicken Soup; it’s a comforting bowl of warmth and flavor. This soup is right up there with my favorite dumpling soup. First, the blend of spices like turmeric and smoked paprika melds beautifully with the tender chicken and hearty lentils, creating a symphony of tastes in every spoonful.
Why You’ll Love This Red Lentil Soup
- Flavorful and Aromatic: The combination of spices such as turmeric, cumin, and smoked paprika with the natural sweetness of carrots and onions creates a deeply flavorful and aromatic soup.
- Nutritious and Wholesome: Lentils are known for their nutritional benefits, including essential vitamins and minerals, which add to the overall healthiness of the dish.
- Easy and Convenient: This recipe is straightforward and easy to follow, perfect for busy weeknights or when you need a satisfying meal without much fuss.
- Olive Oil: Used for sautéing, and it adds flavor. Can be replaced with vegetable oil or butter.
- Vegetables (Onion, Carrot, Garlic): They provide a flavor base, with onions and carrots adding sweetness and garlic for its aromatic punch. Shallots, leeks, or sweet potatoes can substitute for onions and carrots; garlic powder can replace fresh garlic.
- Spices (Turmeric, Cumin, Smoked Paprika): These create a warm, earthy, and smoky flavor profile. Saffron, curry powder, ground coriander, or a taco seasoning blend can be used as alternatives.
- Red Lentils: The main ingredient for texture and nutrition. Other types of lentils or beans are possible substitutes.
- Tomato Paste: Adds richness and tanginess. Tomato sauce or canned tomatoes are alternatives but may alter the soup’s consistency.
- Chicken Broth: Forms the soup’s liquid base, adding flavor. Vegetable broth or water with bouillon can substitute.
- Chicken Breast: Adds protein and substance. Cooked turkey, tofu, or chickpeas can be used for variations.
- Salt and Pepper: Essential seasonings, adjustable to taste.
- Garnishes (Parsley, Green Onions): Add freshness and a hint of crunch. Cilantro, chives, or finely chopped onions can be alternatives.
To make this Red Lentil Chicken Soup, start by heating olive oil in a pot and sautéing the onion, carrot, and garlic until they’re soft and aromatic. Next, stir in the turmeric, cumin, and smoked paprika to release their flavors, followed by adding red lentils and tomato paste.
Pour in the chicken broth, blending everything well. Add shredded chicken breast to the mix and bring the soup to a boil. Then, reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are fully cooked. Stir occasionally and adjust the seasoning with salt and pepper to your taste. Finally, garnish with chopped parsley and green onions before serving this warm, flavorful soup.
*Note – If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.
Frequently Asked Questions
Can I make this Red Lentil Chicken Soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and replacing the chicken with a plant-based protein like tofu, chickpeas, or additional vegetables like zucchini or bell peppers.
Is it necessary to soak the red lentils before cooking?
No, red lentils do not require soaking. They cook relatively quickly compared to other legumes. Just rinse them before adding to the soup to remove any debris.
Can I use different types of lentils for this recipe?
While you can use other types of lentils, the cooking time and texture will vary. Green or brown lentils take longer to cook and retain their shape more, while red lentils break down and thicken the soup, which is desirable in this recipe.
Expert Tips
- Enhance the Spices: For a deeper flavor, toast the spices (turmeric, cumin, and smoked paprika) in the pot before adding the lentils and broth. This helps release their essential oils and intensifies their flavors.
- Use Homemade Broth: If possible, use homemade chicken broth for a richer and more natural flavor. Homemade broth often has a deeper flavor profile than store-bought varieties.
- Adjust Lentil Texture: For a smoother soup, partially blend the cooked lentils with an immersion blender. This creates a creamier texture while still leaving some lentils intact for a hearty feel.
- Add Acidic Balance: A squeeze of lemon juice or a dash of vinegar added at the end of cooking can brighten up the flavors and balance the earthiness of the lentils and spices.
Storage
After the soup has cooled to room temperature, transfer it to an airtight container and keep it in the refrigerator, where it will stay fresh for up to 3-4 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 3 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.
Discover More Delicious Soups
- 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
- French Onion Soup
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Red Lentil Chicken Soup
Video
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)
- ½ 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
- 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.
- 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 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. Serve.
Equipment
Notes
- Consistency: If the soup is too thick after cooking, add a little extra broth or water until you reach your desired consistency.
- Lentil Preparation: Rinse the red lentils under cold water before using to remove any debris and to ensure they cook evenly.
- Chicken Options: You can use leftover rotisserie chicken or cook and shred the chicken breasts specifically for this recipe. Both options work great!
- 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 3 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
