The Best Red Lentil Chicken Soup Recipe
I absolutely love making this Red Lentil Chicken Soup; it’s a comforting bowl of warmth and flavor. This soup is right up there with my favorite dumpling soup. First, the blend of spices like turmeric and smoked paprika melds beautifully with the tender chicken and hearty lentils, creating a symphony of tastes in every spoonful.
Olive Oil: Used for sautéing, and it adds flavor. Can be replaced with vegetable oil or butter. Vegetables (Onion, Carrot, Garlic): They provide a flavor base, with onions and carrots adding sweetness and garlic for its aromatic punch. Shallots, leeks, or sweet potatoes can substitute for onions and carrots; garlic powder can replace fresh garlic. Spices (Turmeric, Cumin, Smoked Paprika): These create a warm, earthy, and smoky flavor profile. Saffron, curry powder, ground coriander, or a taco seasoning blend can be used as alternatives. Red Lentils: The main ingredient for texture and nutrition. Other types of lentils or beans are possible substitutes. Tomato Paste: Adds richness and tanginess. Tomato sauce or canned tomatoes are alternatives but may alter the soup’s consistency. Chicken Broth: Forms the soup’s liquid base, adding flavor. Vegetable broth or water with bouillon can substitute. Chicken Breast: Adds protein and substance. Cooked turkey, tofu, or chickpeas can be used for variations. Salt and Pepper: Essential seasonings, adjustable to taste. Garnishes (Parsley, Green Onions): Add freshness and a hint of crunch. Cilantro, chives, or finely chopped onions can be alternatives.
To make this Red Lentil Chicken Soup, start by heating olive oil in a pot and sautéing the onion, carrot, and garlic until they’re soft and aromatic. Next, stir in the turmeric, cumin, and smoked paprika to release their flavors, followed by adding red lentils and tomato paste. Pour in the chicken broth, blending everything well. Add shredded chicken breast to the mix and bring the soup to a boil. Then, reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are fully cooked. Stir occasionally and adjust the seasoning with salt and pepper to your taste. Finally, garnish with chopped parsley and green onions before serving this warm, flavorful soup. *Note – If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.
Storage
After the soup has cooled to room temperature, transfer it to an airtight container and keep it in the refrigerator, where it will stay fresh for up to 3-4 days. If you don’t end up eating your leftovers within that time period, you can freeze the rest. Freeze in an airtight container or ziploc bag for up to 3 months. Keep in mind, the longer you let the soup sit, the more likely chance of texture and flavor change so it’s best to eat it before that time.
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