Best Chicken Red Lentil Soup Recipes

Red Lentil and Chicken Soup - Indian Style image

Provided by LifeIsGood

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 medium carrots, chopped
1 medium onion, chopped
1 golden delicious apple, peeled and chopped
2 medium celery ribs, chopped
1 tablespoon vegetable oil
1 tablespoon garam masala, divided
1 1/2 inches piece fresh ginger, peeled and grated
4 cups chicken stock
1 cup light coconut milk
1 cup red lentil, rinsed in cold water
2 cups packed skinless cooked chicken, cut into 1/4 inch pieces (from a large rotisserie chicken)
1/2 cup cilantro leaf (optional)

Steps:

Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

Chicken & Red Lentil Soup image

Provided by JustJanS

Categories Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 chicken breast fillets, trimmed
1 leek, halved and thinly sliced, white part only
2 garlic cloves, crushed
2 carrots, peeled and diced
2 stalks celery, diced
1 cup red lentil, washed and picked over
1 liter chicken stock
1 (400 g) can diced tomatoes
2 tablespoons chopped parsley

Steps:

Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
Add the chicken breasts and cook for 3-4 minutes on each side.
Remove to a plate, allow to cool for 5 minutes then shred.
Heat the remaining oil in the saucepan over a medium heat.
Add the leek and garlic and cook, stirring for 5 minutes or until soft.
Add the celery and carrot and cook for a further 2 minutes.
Stir in the lentil and cook for 1 minute.
Add the stock and tomatoes and bring to the boil.
Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
Stir in the chicken and parsley and season with salt and pepper.
Serve with a dollop of yoghurt or parmesan cheese.

Nutrition Facts : Calories 434, Fat 17.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 626.1, Carbohydrate 50.9, Fiber 8.2, Sugar 10.4, Protein 20.1

CHICKEN AND RED LENTIL SOUP image

Yield 4 Servings

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
2 small carrots, finely chopped
2 large ribs celery, finely chopped
1/2 large onion, sliced
1 1/2 cloves garlic, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 hot red-pepper flakes
3/4 cup red lentils
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
2 cups water
Sliced scallion, for garnish

Steps:

Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, garlic, curry powder, ginger, cumin, and pepper flakes. Cover and cook for 15 minutes, stirring occasionally until the vegetables have softened. Stir in the lentils and place the chicken on top. Add the broth and the water. Partially cover and simmer for 30 minutes, or until the vegetables are soft and the chicken is cooked through. Remove the pot from the heat. Remove the chicken from the pot, place on a cutting board, and cut into shreds. In a blender or food processor, puree 2 cups of the soup, then return it to the pot, along with the shredded chicken. Evenly divide the soup among 4 serving bowls. Sprinkle the scallion on top for garnish.