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. Serve it with a side of sourdough bread to dip in or crunchy croutons sprinkled on top.
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Why you’ll love this recipe
I love making food that is good for the body and delicious at the same time. And who doesn’t like that?! Especially after having a child, cooking something that my baby will eat too is a win-win. It’s a very easy-to-make, one-pot meal that anyone can make.
You can enjoy it as an appetizer or as a light lunch or dinner. You can make it without the chicken if you want to, but I highly recommend at least using chicken stock for its benefits and added flavor. It can be easily adjusted to your taste preferences by adding or substituting ingredients and spices.
Ingredients notes
Red lentils. I choose to use red lentils vs. any other type of lentil because they’re easy on the tummy. They break down when cooked, making a creamy texture perfect for kids. Plus, they cook fast, and you don’t even need to soak them. A win-win.
Chicken breast. Use any chicken meat you have: dark, white, or a mix of both.
Chicken stock. I highly recommend using chicken stock, as it adds extra flavor and is good for the body. Use good-quality chicken stock.
How to make red lentil soup with chicken
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Chop the onion, garlic, carrots, and parsley.
Step 2: In a pot, sauté the onion in cooking oil until soft. Add the carrots, cook a few minutes, and then add the garlic.
Step 3: Slice the chicken breast into about 1-inch pieces and mix them with the cooking veggies.
Step 4: Add the seasoning and tomato paste and mix everything well.
Step 5: Wash the lentils and add them to the pot.
Step 6: Add the chicken stock and water.
Step 7: Cover with a lid, reduce the heat, and cook for about 30 minutes. Right before turning off the heat, mix in the chopped parsley, cover with the lid, and let it rest for a few minutes. Serve and enjoy!
Additions and substitutions
Stick to the recipe!
I always suggest following the recipe’s exact ingredients and directions. Be careful substituting or adding many ingredients, as this can change the flavor profile or texture.
For this recipe, you can substitute the chicken breast and use any other chicken parts, such as dark meat or a mix of dark and white or even chicken giblets. You can add more chicken stock and less water if you’d like, or use only chicken stock, that’s fine too.
I don’t recommend using other types of lentils, as they can change the texture and flavor of the soup.
Storage and reheating
Store any leftover soup, cooled, in the fridge for up to 3 days. Freeze individual portions in jars or freezer-safe zip lock bags for up to 3 months.
Defrost the soup in the fridge or at room temperature if needed sooner. Warm it up on the stove or in the microwave if you prefer.
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Red lentil soup with chicken
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
- 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.
- Chop the onion, garlic, and carrots.166 grams yellow onion, 4-5 garlic cloves, 138 grams carrots
- Slice the chicken into pieces about an inch (2 ½ cm) in size.450 grams chicken breast
- 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
- Add the carrots, cook a few more minutes, then add the chopped garlic.
- Mix in the chicken.
- 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
- Wash the lentils through a sieve and add them to the pot. Mix everything.215 grams red lentils
- 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
- 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.