Chicken and Red Lentil Soup with Vegetables
This chicken and red lentil soup is hearty, comforting, and packed with vegetables. As the red lentils cook, they melt into the tomato broth, and the chicken makes the soup satisfying enough for lunch or dinner. Each serving has 42.7g of protein, so it’s a great make-ahead meal for busy days.
Nutrition
- Calories 391kcal 87kcal
- Fat 5.4g 1.2g
- Carbs 43.3g 9.6g
- Protein 42.7g 9.5g
- Fibre 6.5g 1.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I usually make this when I want something warm and filling without turning it into a heavy meal. The red lentils cook down into the tomato broth and give it a thick texture, while the chicken, potatoes and vegetables make one bowl enough for lunch or dinner. I also like the gentle flavour from the paprika and caraway seeds. Any leftovers are handy the next day, as the soup reheats really well.
Tips and Variations
- Cut the potatoes, carrots, and courgette into pieces that are about the same size so they cook evenly.
- Rinse the red lentils well before you add them to the pot.
- Add a bit more stock or water if you like your soup thinner.
- Stir in a handful of baby spinach during the last few minutes of cooking.
- Add a pinch of chilli flakes or swap in smoked paprika if you want a bit more heat.
- Serve the soup with wholemeal bread or a simple side salad if you’d like something on the side.
Meal Storage
Keep it in the fridge for up to 3 days and only reheat what you plan to eat.
Freezer tips
Spoon the cooled soup into freezer-safe containers, leaving a bit of space at the top. Freeze for up to 3 months and label each container with the date.
Let the soup defrost in the fridge overnight before reheating. Warm it up in a saucepan over medium heat, stirring often and adding a splash of water or stock if it seems too thick.
Frequently Asked Questions
Yes, skinless, boneless chicken thighs work well and stay tender as the soup cooks. Just cut them into small, even pieces before adding them to the pan.
No, red lentils don’t need to be soaked. Just rinse them well under cold running water before adding them to the soup.
Let the soup simmer uncovered for a few more minutes. The red lentils will keep softening and naturally thicken the broth, so you don’t need flour or cream.
Keep the cooled soup in an airtight container in the fridge for up to 3 days. It will thicken as it chills, so add a splash of water or stock when you reheat it if needed.
Yes, you can freeze this soup. Let it cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Defrost in the fridge before reheating thoroughly.
Serve the soup with wholemeal bread or toasted pitta. With chicken, lentils, potatoes, and vegetables already in the soup, it’s also filling enough to enjoy on its own.
Closing Note
This chicken and red lentil soup is warm, filling, and easy to make in just one pot. It’s a great choice for family dinners or quick lunches you can reheat during the week. If you want a similar one-pot meal without lentils, check out this chicken and bean stew.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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