Red Lentil Chicken Soup

5 from 42 votes

This hearty, healthy and filling red lentil chicken soup is ready to serve in 30 minutes. Perfectly spiced and loaded with flavor and protein

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This red lentil soup recipe is inspired by my Lebanese crushed lentil soup, but it’s bursting with a vibrant orange color and has a different spice mix. I also like to include chicken in this recipe to make it more hearty, so you can enjoy this soup like a full meal!

Two bowls of red lentil chicken soup with spoon in one, both topped with cilantro

Ingredients & substitutions

  • Red lentils: Lentils are a great source of protein and iron, and are low in calories and fat. This is the base of the recipe. While you can substitute with other lentils, the texture won’t be the same.
  • Oil: I used olive oil, but you can use another one like vegetables, canola or avocado if you prefer.
  • Vegetables: Onion, garlic, carrots. Feel free to add other aromatics like celery or even fennel!
  • Tomato Paste: for a rich tomato flavor; but canned diced tomatoes work well too!
  • Spices: Smoked paprika, cumin, turmeric, salt and pepper – so much flavor!
  • Chicken broth: You can use your favorite store bought brand, or use homemade broth. I like to use chicken, but vegetable broth will work well too.
  • Shredded chicken: I like to use a mix of thigh and breast meat, but you can use either or. I make the chicken broth by cooking the chicken this way.
Ingredients to make the recipe portioned out

How to make red lentil soup

  1. Soften the onions. Add the garlic, tomato paste and spices and stir until it’s nice and fragrant.
  2. Add the carrots and lentils and you can give everything a quick toss, but it’s not necessary.
  3. Add the chicken broth
  4. Bring the mixture a boil and simmer with the lid on.
  5. Add in the shredded chicken once the vegetables soften and the red lentils plump.
  6. The mixture may look liquidy but will continue to thicken as it sits. Adjust the liquid here if needed, and serve.
6 image collage to show how to make the recipe

Tips for making the recipe

  1. Don’t swap red lentils for green lentils. The texture of red lentils breaks down much faster and more easily than that of green lentils. So it creates a thick consistency that you won’t be able to match with green lentils.
  2. Fry the spices with the onions. The spice combination in this soup is everything and truly so aromatic. To release their best flavor though, make sure to toast them with the oil and onions.
  3. Keep it vegan and skip the chicken. I often make this soup without the chicken and it’s still incredibly hearty, filling and delicious. You can add ¼ cup more lentils or add up to 2 cups of chopped vegetables like zucchini, mushrooms or cabbage
  4. Allow the soup to rest for best consistency. It may seem too liquidy at first, but the lentils will continue to absorb the liquid as it sets so keep in mind that it will get thicker over time.

Frequently asked questions

What’s the best chicken to use?

For ease and convenience, you can buy pre shredded chicken or use a rotisserie chicken. You can also bake a couple of chicken breasts in the oven, shred them with two forks and stir that in. I make mine chicken by making chicken broth using chicken breasts

Can you make this soup with green lentils?

I like to use red lentils in this chicken soup because they have a quicker cook time. Green lentils will take longer to soften, so increase the cooking time by around 20 minutes. Green lentils hold their shape more when cooked, so the texture will be slightly different. It will still taste delicious though!

Can you make it ahead of time?

Yes! This lentil soup will keep well in the fridge for up to 4 days and frozen for up to 3 months. Frozen soup should be thawed in the fridge overnight, then you can reheat it gently on the stovetop to serve.

Close up of one bowl of red lentil soup garnished with cilantro

This hearty red lentil chicken soup is sure to warm you up from the inside out! Quick and easy to make in one pot, it’s a hearty and filling meal the whole family will love!

More healthy soup recipes:

If you’ve tried this healthy-ish feel good Red Lentil Chicken Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Red Lentil Chicken Soup

This hearty, healthy and filling red lentil chicken soup is ready to serve in 30 minutes. Perfectly spiced and loaded with flavor and protein
5 from 42 votes
Servings 6 servings
Course Soup
Calories 285
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup dry red lentils
  • 2 large carrots sliced
  • 6 cups chicken broth
  • 2 cups shredded chicken
  • Cilantro for serving

Instructions

  • In a large pot over medium-high heat, heat the olive oil. Add the onions; cook until lightly golden, about 5 minutes. Add the garlic and cook until fragrant, one more minute.
  • Stir in the tomato paste, smoked paprika, cumin, turmeric, salt and pepper and cook until the spices are fragrant, and everything is well coated in the paste, about 2 minutes.
  • Add the lentils, carrots and chicken broth and bring the mixture to a boil. Simmer until the lentils and carrots are soft, about 20 minutes.
  • Stir in the shredded chicken and serve with fresh cilantro, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last around 4 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions but easier thawing. To re-heat, thaw in the fridge overnight and and microwave until heated through or reheat on the stovetop.
Substitutes: For best results, follow the recipe as is. However you can add in more vegetables if you like and omit the chicken to make this soup vegan.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. 

Nutrition

Calories: 285kcal, Carbohydrates: 25g, Protein: 21g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 1170mg, Potassium: 783mg, Fiber: 11g, Sugar: 3g, Vitamin A: 3806IU, Vitamin C: 23mg, Calcium: 58mg, Iron: 4mg

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Two bowls of red lentil chicken soup with spoon in one, both topped with cilantro

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Comments

  1. I cooked this for my partner and I with a few extra veggies and it was delicious! Thanks for the recipe I will definitely be making it again and have shared the recipe with family.

  2. This was INCREDIBLE! so sooo yummy! I made for dinner but had to have some right away!

    Thank you for this amazing recipe! I’ve sent this link to all my friends that like to cook!! Yummy!!!!

  3. I love this soup! The smoky paprika adds the perfect flavor and it smells like a memory that I had forgotten, but makes me warm all over when it comes back.
    I added the shredded chicken about 10 minutes into the last 20 minutes of simmering. I used the hand pulled rotisserie chicken from Costco.
    I added the spices to the hot oil and onion/garlic mixture and stirred until the aroma was full. Then I added the tomato paste and it was perfect.
    I’m trying to decide what to serve with it, not in it. Orzo or couscous maybe.
    Looking forward to seeing how well it freezes and thaws.
    Wasn’t runny or watery at all.

  4. Just the best recipe and it is very easy- all comes together into a delicious meal. Can I assume that the serving size is one cup and the recipe makes 6 cups?
    I doubled it and plan on freeZing the remainder if there is any! Thank you for the recipe!!

    1. Thank you so much!!! That could work, but I recommend making the recipe and then dividing it by six to get the most accurate serving size. You’re so welcome!

  5. Thank you Yumna for this great recipe. I enjoyed the entire easy process of making and eating it. Very easy and the outcome taste delicious. Kids approved!

  6. This is so delicious. Recipe is so well written and the spices are perfect. I have made it twice already. This is my favorite food insta page!

  7. This soup is delicious! My whole family loved it. It’s very filling and perfect for lunch, especially during the chilly winter months!

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