Red Lentil Chicken Soup

Red Lentil Chicken Soup

Chicken soup is delicious, but I will tell you that if you add lentils, it'll be tastier and healthier. So, for this chicken soup recipe I thought of combining the two tastes, since we really like lentil soup and I certainly couldn't do any harm. I did a first test and I was amazed by the result - absolutely delicious, beautiful and colorful. Among others, I added tomatoes (canned, diced), a little curry or turmeric (optional) and paprika. Yes, this chicken soup recipe should be noted, saved and cooked as often as possible.


Chicken meat
1 kg
I used only breast
Celery root
0.5 pieces
1 piece
Bell pepper
1 piece
White onion
2 pieces
1 piece
2 pieces
Canned chopped tomatoes
200 g
or 2 fresh tomatoes, diced
Red lentils
5 tbsp
green / brown lentils can also be used
Sweet paprika
1 tsp
0.5 tsp
or curry - both are optional
Chopped parsley
3 tbsp
Vegetable oil
50 ml
1 tbsp
adjust to taste
Laurel leaves
2 pieces

Step by step


In a large 5 liter pot, place the chicken breasts (cut into 2-3 pieces each).

Add in celery root, parsley root, 1 pepper and 1 onion - this is to make the soup even tastier and more flavorful, but, normally, one onion would be enough.


Pour about 3 liters of water and place the pot over heat.

When it comes to the boil, skim off the foam.


I also add two bay leaves, that's what my grandmother and mother used to do, that's what I do.

Now make a low heat and let the meat simmer together with the roots for 1 hour. If the chicken was older, cook until the meat is soft.


After an hour, remove the roots, peppers and onions from the soup. I drain well and discard, they have released their flavor in the soup and I no longer use them.


Now add the potatoes and the carrots, medium dice, to the pot.


Wash the lentils thoroughly, 2-3 times, and add to the pot.


Mix well and let simmer over low heat for 20-30 minutes.


Meanwhile, cut 1 onion into small cubes, place in a pan with a little oil.


When it browns slightly, add paprika and, optionally, turmeric or curry - they will give the soup a special aroma and color but, if you don't have or you don't like, you can skip.


Mix well and let the spices cook for 10-20 seconds, no more. Otherwise, they burn and change their taste.


Now add diced tomatoes. Usually, when it's not their season, I use canned chopped tomatoes.


Mix well and cook everything for another 2-3 minutes.


Transfer this pan mixture to the soup pot and stir well.


Now, if the potatoes and lentils are done, add salt, chopped parsley and mix the soup well.


Turn off heat, put the lid on and let infuse for 20-30 minutes before serving.

You can make diet soup, in which case you won't fry the vegetables - it will still be good, but maybe not as colorful. To do this, just boil everything together: the roots, the meat, the diced tomatoes and the oil. They will all cook at the same time and the taste will be just as good.


Quantity: 4 l (10-12 servings)
Prep time: 90 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Soups

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