Description
This Chicken Lentil Soup is hearty, protein-packed, and ready in under 45 minutes. Made with red lentils, tender chicken, warming spices, and kale, it is a nourishing soup that works perfectly for weeknight dinners or meal prep.
Ingredients
Scale
- 1 1/2 cups red lentils
- 500 g chicken breast
- 1/4 cup olive oil
- 1 cup carrots, diced
- 1 cup onions, chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon chicken bouillon
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder
- 1/2 tablespoon garam masala
- 1 cup kale leaves, chopped
- Salt, to taste
- Black pepper, to taste
- 4 to 5 cups water
Instructions
- Heat olive oil in a Dutch oven over medium-high heat and sauté onions and carrots until soft.
- Add garlic, tomato paste, curry powder, ground coriander, garam masala, turmeric, and cumin seeds, then stir briefly.
- Pour in water, add chicken bouillon, salt, and black pepper, and deglaze the pot.
- Add chicken pieces, partially cover, and gently boil for 10 minutes.
- Stir in red lentils and cook until chicken is tender.
- Remove chicken, shred or cube it, then return it to the pot.
- Add chopped kale, cover, and simmer for 5 more minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove over medium heat or microwave for 1 to 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, British
Nutrition
- Serving Size: 1 bowl
- Calories: 364
- Sugar: 4 g
- Sodium: 199 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 34 g
- Fiber: 15 g
- Protein: 30 g
- Cholesterol: 53 mg