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–+ servings
A close up of a bowl of chicken and lentil soup.

Chicken Lentil Soup

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Hearty and nutritious, my Chicken Lentil Soup is a great big warm hug of a meal, perfect for chilly winter days. Loaded with lean meat, veg and pulses, a big pot of this comforting soup will feed the whole family and warm you up from the inside out.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serves 4

Ingredients

  • 200 g dried green lentils
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 large carrots diced
  • 3 ribs celery diced
  • 1 red onion diced
  • 2 cloves garlic crushed
  • 1 Tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp dried oregano
  • 400 g can of peeled tomatoes
  • 1 litre chicken or vegetable broth or stock
  • 2 bay leaves
  • 4 large bone-in chicken thighs skin removed, approx 800g / 2 lb.
  • 2-3 handfuls baby spinach washed
  • sea salt and black pepper

optional:

  • Parmesan cheese for grating over

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • BLANCH LENTILS: Pour the lentils into a large saucepan, cover with cold water and bring to a boil. Drain and refresh under cold running water.
  • SAUTÉ VEGETABLES: Melt the butter and olive oil in a large pot or Dutch oven over medium heat. Sauté the carrots, celery, and diced onion for 5 minutes until beginning to soften. Add the garlic, tomato paste, cumin, paprika and oregano and cook, stirring for 2-3 minutes more.
  • ADD LIQUIDS:
    Use a pair of clean scissors to chop the tomatoes in the can, then add to the saucepan along with the stock, lentils and bay leaves. Bring to the boil, nestle the chicken thighs under the liquid and simmer for 30-40 minutes until the lentils are tender. 
  • SHRED CHICKEN: Use a slotted spoon to lift the chicken out of the soup, allow it to cool for a minute or two, then shred the meat, discarding the bones. Return chicken to the soup and warm through over low heat.
  • ADD SPINACH: Stir through the spinach, just until wilted, then season with salt and pepper. Ladle into bowls and serve with fresh, crusty bread.

Nutrition

Serving: 1 bowl | Calories: 438kcal | Carbohydrates: 46g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1240mg | Potassium: 1363mg | Fiber: 19g | Sugar: 10g | Vitamin A: 7190IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 7mg