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Two bowls of red lentil chicken soup with spoon in one, both topped with cilantro
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5 from 231 votes

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
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 285kcal
Author Yumna Jawad

Ingredients

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

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