Chicken Lentil Soup
Chicken lentil soup with red lentils, shredded chicken, carrots, kale, and warm spices like curry and garam masala in a savory broth.
Ingredients
- 1 ½ cups red lentils
- 500 g chicken breast 2 large chicken breasts
- ¼ cup olive oil
- 1 cup carrots, diced
- 1 cup onions, chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon chicken bouillon
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 tablespoon curry powder
- ½ tablespoon garam masala
- 1 cup kale leaves, chopped
- Salt and pepper to taste
Instructions
Sauté Onions and Carrots:
Warm the olive oil in a Dutch oven set over medium-high heat. Sauté the chopped onions and diced carrots until the onions become soft and clear.Cook Spices and Tomato Paste:
Mix in the chopped garlic, curry powder, ground coriander, garam masala, turmeric, cumin seeds, and tomato paste; cook briefly with the aromatics to release their essence.Add Water and Seasonings:
Gently add 4-5 cups of water to the pot over the cooked vegetables. Stir in the chicken bouillon, salt, black pepper, and red pepper flakes, scraping the bottom to deglaze.Boil Chicken Breasts:
Submerge the chicken breast pieces in the liquid, partially cover, and bring to a gentle boil. Cook for 10 minutes.Cook with Lentils:
Add the rinsed red lentils and continue cooking until the chicken is tender, roughly 5-10 extra minutes.Shred Chicken and Adjust:
Take the chicken out of the pot and place on a plate. Shred or cube the meat, then return it to the soup. Stir well; the lentils should now be fully cooked. Adjust seasoning with salt, pepper, or additional chicken stock if desired.Simmer with Kale:
Fold in the chopped kale. Cover the pot and let it simmer for 5 more minutes, or until the lentils reach your preferred doneness. Ladle into bowls and serve plain or with crusty bread.