Chicken and Yellow Lentil Soup
This soup is a cozy, protein-rich dish made with tender chicken, yellow lentils, and aromatic spices. It’s naturally creamy from the lentils, nutritious, and filling — perfect as a main course with bread or as a starter for a Mediterranean meal.
⏱ Time
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
1 cup yellow lentils (washed and drained)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 small tomato, chopped (or ½ cup canned)
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon black pepper
½ teaspoon paprika (optional, mild)
1 teaspoon salt (or to taste)
200 g (7 oz) boneless chicken breast or thighs, cut into small cubes
5 cups chicken stock (or water + stock cube)
2 tablespoons lemon juice
Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and carrot, cook for 4–5 minutes until soft. Stir in garlic.
2. Add spices & tomato: Mix in cumin, turmeric, black pepper, and paprika. Add chopped tomato, cook until softened.
3. Cook chicken: Add chicken cubes, stirring until lightly browned (5 minutes).
4. Add lentils & stock: Stir in washed yellow lentils. Pour in chicken stock. Bring to a boil.
5. Simmer: Reduce heat, cover, and cook for 25–30 minutes until lentils are soft and chicken is tender.
6. Blend (optional): For a creamier texture, use a hand blender to partially blend the soup, leaving some chunks.
7. Finish: Stir in lemon juice. Adjust seasoning with more salt or pepper.
8. Serve: Garnish with fresh parsley or cilantro. Serve hot with pita bread, naan, or crusty bread.
Notes & Tips
For extra richness, drizzle with a little olive oil before serving.
You can add spinach or kale in the last 5 minutes of cooking for more greens.
If you prefer a spicier flavor, add a pinch of chili flakes.
Works great as a make-ahead soup — flavors deepen overnight.
❓ Frequently asked questions FAQ
Q: Can I use red lentils instead of yellow?
Yes! Red lentils cook faster and will give the soup a slightly smoother texture.
Q: Can I make it vegetarian?
Absolutely. Just skip the chicken and use vegetable stock.
Q: How do I thicken the soup naturally?
Blend more of the lentils — they naturally thicken the soup without cream.
Nutrition information
Calories: 290 kcal
Protein: 22 g
Carbohydrates: 32 g
Fiber: 8 g
Fat: 8 g
Sodium: 600 mg