Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup dried lentils (green or brown)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
- In a large pot, heat olive oil over medium heat.
- Add diced onions, carrots, and celery to the pot. Cook until onions become translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the seasoned chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Add lentils, diced tomatoes, chicken broth, cumin, smoked paprika, and thyme. Stir well to combine.
- Bring the soup to a boil, then reduce the heat. Cover and let simmer for 30-35 minutes or until lentils are tender.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or a side salad for a complete meal.
Notes
- No need to soak the lentils before cooking.
- You can use canned lentils for convenience, but reduce cooking time.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg