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Chicken and Lentil Soup


Spring has sprung and winter has gone away for good — well not exactly, and that’s why this soup hits the spot on a cold and rainy day! The warmth of this Chicken and Lentil is sure to warm up any hearth. Have too much soup left over? Refrigerate it and the next day, dip some nacho, potato or any veggie chips into the soup and you’ll have an awesome snack! Give it a try and let us know what you think!


Measurement Conversion Chart

  • 1 tbsp olive oil
  • 2 medium carrot (raw) chopped
  • 1/2 yellow onion, finely chopped
  • 1 clove of garlic
  • 1 leek
  • 2 cups red lentils
  • Pinch salt, pepper, and paprika
  • 1 bay leaf
  • 2 qt low sodium chicken stock with one skinless chicken thigh
  • 1/2 tsp ground cumin
  • 1/4 cup parsley
  • 1 squeezed lemon
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Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. In a large pot over medium heat, warm the olive oil. Add onion, garlic, leeks, carrots, and 1/2 tsp salt and cook until softened, about 5 minutes. Add cumin.
  2. Stir in the red lentil, bay leaf and cook until softened, about 3 minutes more.
  3. Add in chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the red lentil and chicken are cooked.
  4. Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the pot. Simmer about 2 minutes.
  5. Finish with a squeeze of lemon and serve.

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