Mediterranean Chicken and Lentils Soup Recipe

Mediterranean Chicken and Lentils Soup Recipe 

This Mediterranean Chicken Lentil Soup Recipe is a hearty, filling recipe that is perfect for those chilly days. Shredded chicken is mixed with red lentils, vegetables, warm spices and topped with fresh herbs. You will love this easy soup that also freezes well!


EASY TO MAKE: This soup is really easy to make. You start by sauteing the vegetables and then add everything else in and let it simmer. It really couldn’t be an easier and the whole family will love it.

FREEZES WELL FOR LATER: Lentil soups freeze great for later. I like to make a big batch and freeze half of it for later. When you are ready to eat the soup let it sit in the fridge overnight and then reheat on the store. Add a splash of water or broth if the soup is too thick.

FEEDS A CROWD: This soup recipe feeds a crowd. You can double the soup to make an even bigger batch. It is a great soup to start a holiday meal with or pair with your holiday lamb, chicken or roast.

KEEP YOU FEELING FULL: I love a healthy meal. The lentils are packed with fiber and protein. You will feel full and satisfied after this healthy soup.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

YIELD: 4-6

INGREDIENTS For Mediterranean Chicken and Lentils Soup Recipe 

⭐3 tablespoons extra virgin olive oil

⭐1 cup diced sweet onion

⭐2 medium carrots, diced

⭐3 celery stalks, diced

⭐4 cloves garlic, peeled and minced

⭐1 teaspoon cumin

⭐1/2 teaspoon turmeric

⭐1 teaspoon coriander

⭐1/2 teaspoon ginger

⭐1 teaspoon curry powder

⭐1/4 teaspoon cayenne red pepper

⭐1/2 teaspoon sea salt

⭐1/8 teaspoon black pepper

⭐6 cups vegetable stock

⭐1 1/2 cups red lentils, rinsed and picked over

⭐Juice of 1 lemon, optional

⭐3 cups shredded chicken

⭐Fresh dill, chopped

⭐Fresh parsley, chopped

⭐Crushed red pepper for garnish

INSTRUCTIONS For Mediterranean Chicken and Lentils Soup Recipe 

⭐Heat the 3 Tablespoons olive oil in a large pot or dutch oven over medium heat.

⭐Saute the onion and garlic until soft, about 2 minutes then add the cumin, turmeric, coriander, ginger, curry powder, cayenne red pepper, salt and black pepper and continue to saute about 4 minutes until the spices bloom.

⭐Add the carrots and celery and sauté until carrots are tender, about 8-10 minutes.

⭐Add the vegetable broth and lentils and stir to combine.

⭐Simmer on low heat for 20 minutes, or until lentils are tender.

⭐Stir in the lemon juice {optional}. If you want to pureed all or half of the soup with an immersion blender or blender do that now.

⭐Stir in the shredded chicken.

⭐Serve the soup with dill, parsley and crushed red pepper.


STORAGE: You can store this soup in the fridge in an airtight container for up to 5 days. You may want to stir in more broth or water when you reheat the soup. Somtimes the liquid gets soaked into the lentils.

FREEZING: This soup freezes very well if you want to have leftovers. Let it cool completely before freezing in an air tight container for up to 3 months.

⭐If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked.


VEGETABLES: I enjoy extra vegetables in this soup like cauliflower, jalapeños for spice, potatoes, bell peppers or sweet potatoes.

BEAN: You can add additional protein to the soup by adding chickpeas or white beans.

GARNISHES: Garnishes are always a great way to take a soup to the next level.

Some garnishes I love in this lentil soup is feta cheese, fresh cilantro, Greek or plain yogurt swirled in to create a thicker, creamier soup.

LENTILS: I like red lentils because they break down and become soft. With this soup I blend it, or at least half of it, but you can easily eat this soup as is.

If you have brown or green lentils on hand you can swap those in or use half red and half brown lentils or green lentils. Some people prefer the texture of the green or brown-so that is totally up to you!

SPICES: You can add smoked paprika, sweet paprika, chili powder, Italian seasoning or za’atar.

GRAIN: Mix up the grain in this soup. You can try brown rice, white rice or quinoa.

THICKENING: You can use tomato paste or creamy coconut milk to help thicken this soup.


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