Ingredients
Scale
- 1 tbsp olive oil or avocado oil
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cubed
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 4 cups low-sodium chicken broth
- 1 cup dried red lentils, rinsed
- Juice of ½ lemon
- Salt & black pepper to taste
- Optional: pinch of cayenne, 1 tbsp tomato paste
For garnish:
- Fresh cilantro or parsley
- Lemon wedges
- Plain yogurt or coconut milk drizzle
- Crusty bread or naan
Instructions
- Sear chicken: In a large pot, heat oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
- Sauté aromatics: Add onion, carrots, and celery; cook 5 min until softened. Stir in garlic and spices; cook 1 min until fragrant.
- Simmer soup: Add broth, red lentils, and optional tomato paste. Bring to a boil. Reduce heat; simmer 15–18 minutes, until lentils are tender and starting to break down.
- Add chicken back and simmer 5 more minutes to heat through.
- Finish: Stir in lemon juice, salt, and pepper. Add cayenne if using.
- Serve hot, garnished with herbs, a lemon wedge, and a swirl of yogurt or coconut milk.
💡 Pro Tips:
– Red lentils cook fast and create a naturally creamy texture—no blending needed!
– For extra depth, add 1 tsp harissa or a bay leaf while simmering.
– Use rotisserie chicken to save time—add in last 5 minutes.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 8g | Protein: 28g
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 8g | Protein: 28g