HOW TO MAKE LENTIL SOUP | CHICKEN LENTIL SOUP RECIPE | LENTIL SOUP

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces sodium, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-dense, cabbage is often less expensive.

Heat 1 tablespoon of olive oil in a large pot over medium heat.

Add 1 cup of finely diced onions, 2 stalks of diced celery, and 1 large diced carrot; season with salt and black pepper, and cook while stirring for 3 to 4 minutes.

Add 2 cloves of minced garlic and 1 tablespoon of tomato paste; cook and stir for another minute until the tomato paste is dispersed.

Slowly add in 7 cups of chicken broth, increase heat, and bring to a simmer.

Add 1/2 teaspoon of oregano, 2 bay leaves, and 1/2 teaspoon of cumin; stir well.

Add 1.5 cups of rinsed and drained lentils, stir, and bring the soup back to a simmer. Partially cover and cook for 30 minutes or until the lentils are tender, stirring occasionally.

Remove the bay leaves and taste the soup for seasoning adjustments.

Optionally, use a blender or hand blender to partially break up some of the lentils and veggies to thicken the soup.

Add another sprinkle of oregano, 1 teaspoon of parsley, and another sprinkle of salt and black pepper; stir well.

Add 2 cups of cooked leftover chicken, stir, and cook for another 5 minutes or until the chicken is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary