Description
A cozy, protein-packed soup featuring red lentils, shredded chicken, and warm spices like turmeric and smoked paprika.
Ingredients
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 large carrots, sliced into rounds
- 1 cup dry red lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 5-6 minutes until it softens and turns lightly golden.
- Add the minced garlic, tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Stir constantly for about 2 minutes to toast the spices and caramelize the tomato paste slightly.
- Pour in the chicken broth and add the rinsed red lentils and sliced carrots. Stir well to combine all ingredients.
- Bring the soup to a boil, then cover the pot and reduce the heat to low. Simmer for 20-22 minutes, or until the lentils are soft and have started to break down.
- Stir in the shredded chicken and let it warm through for 2-3 minutes. If the soup is too thick, add a splash more broth or water.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a little water when reheating.
- Prep Time: 10 min
- Resting Time: 5 min
- Cook Time: 28 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 16g
- Protein: 39g
- Cholesterol: 55mg
Keywords: Chicken Lentil Soup, red lentil recipe, healthy soup, easy dinner, high protein soup