Nourishing Spiced Chicken Lentil Soup
This Nourishing spiced Chicken Lentil soup recipe is packed with protein, fiber, and vegetables. Hearty, warming and absolutely delicious – the perfect healthy comfort food! Make a big batch and thank me later ;)
Servings: 6
Calories: 378kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 2 carrots diced
- 2 ribs celery finely diced
- 2 medium golden potatoes peeled cut into small cubes
- 1 sweet potato peeled cut into small cubes
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp mild curry powder optional
- ½ tsp garlic powder
- 2 tbsp tomato paste
- 6 cups (1420ml) chicken broth
- 1 cup (200g) dry red lentils rinsed and drained
- 2 chicken breasts cut in half lenghwise
- Finely chopped cilantro (coriander) to garnish
- Pinch dried red chili flakes to garnish
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the onion, celery, carrots and chopped potatoes and sauté over medium-high heat, stirring, for five minutes.2 tbsp olive oil, 1 onion, 2 carrots, 2 ribs celery, 2 medium golden potatoes, 1 sweet potato
- Stir in the spices and seasoning followed by the tomato paste.1 tsp salt, 1 tsp sweet paprika, 1 tsp ground cumin, ½ tsp mild curry powder, ½ tsp garlic powder, 2 tbsp tomato paste
- Stir in the chicken broth and lentils and bring to a simmer. Add the chicken breasts, partially cover the pot and simmer for 30 minutes or until the vegetables are tender and chicken is cooked through.6 cups (1420ml) chicken broth, 1 cup (200g) dry red lentils, 2 chicken breasts
- Use tongs to remove the chicken from the broth. Slice or shred the chicken.
- Use an immersion blender to partially blend the soup. Add the diced chicken back into the pot and have a taste to see if you need to adjust the seasoning.
- Serve garnished with chopped cilantro, chili flakes and ground pepper with a slice of my easy pumpkin bread. Absolutely heavenly!Finely chopped cilantro, Pinch dried red chili flakes, Salt and pepper
Video
Notes
- You can store leftovers in an airtight container in the fridge for up to three days. Thin the soup with a little hot water when reheating in a saucepan or the microwave.
- You can also freeze the soup, in portions, for up to three months. Thaw overnight in the fridge and and reheat the following day.
Nutrition
Calories: 378kcal | Carbohydrates: 47g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 593mg | Potassium: 1318mg | Fiber: 13g | Sugar: 5g | Vitamin A: 8953IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 4mg
