Creamy Red Lentil Chicken Soup (High Protein)
This creamy red lentil chicken soup is cozy, protein-packed, and full of wholesome flavor. Red lentils simmer with carrots, celery, onions, and garlic until silky, then get blended into a smooth, velvety base. Shredded chicken is stirred back in for the perfect hearty finish.
Ingredients
- 2 tbsp coconut oil
- 1 yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks of celery chopped
- 3 garlic cloves roughly chopped
- 1 lb boneless, skinless chicken breast
- 1½ cups red lentils
- 1 bay leaf
- 2 tsp hawaij spice
- kosher salt
- 1/4 cup cilantro finely chopped for garnish
- flaky salt
Instructions
- Melt coconut oil in a medium pot over medium heat. Add onions, garlic, carrots, and celery and saute until soft, about 8 minutes.
- Season vegetables generously with salt. Pour in 6 cups of water and add in chicken breasts, red lentils, bay leaf and hawaij. Bring water to a boil, cover and let simmer for 20 minutes.
- Uncover and remove chicken from the pot. Stir and cover and cook for another 15 minutes or until the lentils have reached a consistency where they can be flattened between two fingers.
- Meanwhile shred chicken breasts using two forks.
- When the lentils are fully cooked, allow the soup to cool slightly and then blend with an immersion blender. If necessary, add more water to thin out the soup.
- Return shredded chicken to the pot, cover and allow the chicken to fully cook for 5-10 minutes over medium heat.
- Ladle soup into bowls and serve topped with cilantro and flaky salt. Enjoy!