Spiced Lentil and Chicken Soup
Warm up with a hearty bowl of Spiced Lentil and Chicken Soup, featuring tender chicken, protein-rich lentils, and a fragrant blend of spices.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion medium, chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 6 cups chicken broth
- 1 cup red or green lentils rinsed
- 2 cups cooked shredded chicken
- 1 diced tomatoes can (14.5 oz), undrained
- Salt and black pepper to taste
- Fresh cilantro chopped for garnish
- Lemon wedges for serving
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven and sauté the chopped onion, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic, cumin, coriander, and cayenne pepper, cooking for one minute until fragrant.
- Pour in the chicken broth, stir in the rinsed lentils and undrained diced tomatoes, then bring to a boil.
- Reduce heat to a simmer, cover, and cook for 20-25 minutes until the lentils are tender.
- Stir in the cooked shredded chicken and simmer for another 5-10 minutes to meld the flavors and heat the chicken through.
- Season the soup with salt and black pepper to taste, then garnish with fresh cilantro and serve hot with lemon wedges.
Notes
This soup is even better the next day! You can adjust the cayenne pepper to your spice preference. For a vegetarian option, omit the chicken and use vegetable broth, adding extra beans or chickpeas for protein.