What do you need for lentil soup?

To make red lentil chicken soup, you need olive oil, onion, carrot, garlic, red lentils, tomato paste, chicken broth, shredded chicken, and spices like turmeric, cumin, and smoked paprika. These ingredients work together to create a rich, flavorful, and balanced soup that's both satisfying and nutritious.

What are the common mistakes in making lentil soup?

A few pitfalls to avoid include overcooking the lentils, which leads to a mushy texture, and under-seasoning the soup, especially if using low-sodium broth. Not sautéing the aromatics (onion, garlic, and spices) properly can also result in a flat-tasting base. Be sure to adjust salt and pepper at the end to match your flavor preferences.

Why is red lentil soup good for you?

Red lentil soup is rich in protein, fiber, and essential nutrients like iron and folate. The addition of chicken boosts its protein content further, while spices like turmeric and garlic offer anti-inflammatory and immune-supporting benefits. It’s a wholesome, low-fat option that supports digestive health and energy levels.

How many days can you leave lentil soup in the fridge?

You can safely store red lentil chicken soup in the refrigerator for up to 4 days. Be sure to keep it in an airtight container and reheat gently to preserve its texture. For longer storage, freeze in portions for up to 3 months.

Red Lentil Chicken Soup That Warms and Nourishes Deeply

Description

Red lentil chicken soup combines bold spices, tender chicken, and hearty lentils in a deeply comforting, protein-packed bowl. Perfect for cozy meals.

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 medium carrot, chopped
5 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons smoked paprika
1 cup dry red lentils
3 tablespoons tomato paste
4 cups low-sodium chicken broth
2 cups cooked, shredded chicken breast
½ teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1 tablespoon chopped fresh parsley (for garnish)
3 chopped green onions (for garnish)

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Instructions

Warm olive oil in a large soup pot over medium heat. Add the chopped onion, carrot, and garlic. Cook for about 5 minutes until the onion becomes translucent.
Stir in the turmeric, cumin, and smoked paprika. Add the red lentils and tomato paste, then pour in the chicken broth. Stir well to dissolve the tomato paste.
Add the shredded chicken. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 to 30 minutes, stirring occasionally, until the lentils are soft.
Taste the soup and season with salt and pepper as needed.
Serve hot, garnished with parsley and green onions.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American