Description
A savory, one-pot Chicken Lentil Soup that’s perfect for meal prep with tender chicken and a velvety lentil broth.
Ingredients
Scale
- 1 ½ cups Red lentil
- 500 g chicken breast (2 large chicken breasts)
- ¼ 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
- ½ teaspoon turmeric
- 1 tablespoon curry powder
- ½ tablespoon garam masala
- 1 cup kale leaves, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a dutch oven on medium-high heat and add chopped onions and carrots, sauté until the onion is soft and translucent.
- Add chopped garlic, curry powder, ground coriander, garam masala, turmeric, and cumin seeds, and tomato paste, stir into the aromatics to release their flavors.
- Pour 4-5 cups water over the sautéed veggies, add chicken bouillon, salt, black pepper, and red pepper flakes, and stir to combine, deglazing the bottom of the pot.
- Add chicken breast pieces, cover partially with a lid, and bring to a gentle boil for 10 minutes.
- Add rinsed red lentils and continue to cook until the chicken breast is tender, about another 5-10 minutes.
- Remove the chicken breast from the pot to a plate, shred or cut it into cubes, return to the pot and stir to combine.
- Add chopped kale and stir to combine, cover the pot and simmer for 5 more minutes or until the lentils are cooked to your liking.
- Serve into bowls and enjoy as is or with crusty bread.
Notes
For a tangy finish, serve with yogurt or a squeeze of lemon. Can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 635
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 75mg