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Red lentil soup with chicken in a bowl with a side of bread.

Red lentil soup with chicken

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AuthorMilena M
For a cozy, warming, and nourishing meal, this red lentil soup with chicken is a must-try. It’s easily done without spending hours in the kitchen, and it’s perfect for kids to enjoy.
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Prep Time10 minutes
Cook Time40 minutes
Servings4 people

Ingredients
  

  • 166 grams yellow onion, 1 medium to large size
  • 4-5 garlic cloves
  • 138 grams carrots, 2 medium size
  • 450 grams chicken breast, 1 pound
  • 30 grams coconut oil or any other cooking oil
  • 1 teaspoon paprika
  • 1 teaspoon dry thyme, or 1 tablespoon fresh leaves
  • ½ teaspoon turmeric powder
  • 50 grams tomato paste
  • 1½ teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 215 grams red lentils, 1 cup
  • 720 ml chicken stock, 3 cups
  • 480 ml water, 2 cups
  • ¼ fresh parsley, handful

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Chop the onion, garlic, and carrots.
    166 grams yellow onion, 4-5 garlic cloves, 138 grams carrots
  3. Slice the chicken into pieces about an inch (2 ½ cm) in size.
    450 grams chicken breast
  4. In a pot, heat the coconut oil on medium to high heat and add the chipped onion. Mix and cook until soft, about 4 minutes.
    30 grams coconut oil or any other cooking oil
  5. Add the carrots, cook a few more minutes, then add the chopped garlic.
  6. Mix in the chicken.
  7. Turn the heat down to medium. Add the paprika, thyme, turmeric, tomato paste, salt, and black pepper. Mix everything and cook for 2-3 minutes.
    1 teaspoon paprika, 1 teaspoon dry thyme, ½ teaspoon turmeric powder, 50 grams tomato paste, 1½ teaspoon salt, ½ teaspoon black pepper
  8. Wash the lentils through a sieve and add them to the pot. Mix everything.
    215 grams red lentils
  9. Add the chicken stock and water. Turn down the heat to low-medium, cover with a lid, and cook for about 30 minutes or until the lentils are fully cooked.
    720 ml chicken stock, 480 ml water
  10. Right at the end, chop the parsley and add it to the soup, remove it from the heat, and let it sit covered for a few minutes. Serve and enjoy!
    ¼ fresh parsley

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.