Red Lentil Chicken Soup

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Servings: 4

Equipment

6 Quart Dutch Oven

Ingredients

3 tablespoon olive oil

1 large onion chopped

1 medium carrot chopped

5 cloves garlic minced

1 teaspoon turmeric

1 teaspoon cumin

2 tablespoon smoked paprika

1 cup red lentils dry

3 tablespoon tomato paste

4 cups chicken broth low sodium or no sodium added

2 cups chicken breasts cooked and shredded

1/2 teaspoon salt or to taste

1 teaspoon pepper or to taste

Garnish

1 tablespoon parsley chopped

3 green onions chopped

Instructions

Cook Mirepoix: Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.

Make Soup Base: Add the spices (turmeric, cumin, smoked paprika) and stir. Next, add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves.

Add the Chicken: Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through. You will have to stir occasionally.

Finish and Serve: Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.

Notes

If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you.

If you don't end up eating your leftovers within that time period, you can freeze the rest.

Freeze in an airtight container or ziploc bag for up to 6 months. Keep in mind, the longer you let the soup sit, the more likely chance of texture and flavor change so it's best to eat it before that time