This chicken lentil soup is hearty, wholesome, and bursting with flavor! It’s packed with protein and fiber, lightly spiced, and finished with a tangy cilantro yogurt sauce. A drizzle of chili oil for a chef’s kiss completes this healthy soup.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes
Chicken lentil soup is a thick, stew-like dish that’s equal parts hearty and healthy. It features tender chunks of chicken, soft red lentils, and a medley of aromatic veggies in a lightly spiced broth.
A dollop of cilantro yogurt sauce adds a tangy twist, while optional chili oil delivers a satisfying kick. At around 415 calories per serving, this soup is rich in protein (37 grams) and fiber (15 grams), keeping you full and energized.
Ideal for meal prep and totally freezer-friendly, it’s a comforting yet healthy soup recipe you’ll turn to again and again.
👩🍳 You might also like my lemony, herby chickpea soup, this hearty chicken and potato soup, or this garlicky sweet potato soup. Make sure to check out these winter soup recipes as well.
What You’ll Need
Here is what you’ll need for this chicken and lentil soup recipe. Find the full measurements in the recipe card below.
- Veggies: Onion, celery, and carrot form the aromatic base. Use leeks or bell peppers if preferred.
- Dry red lentils: The heart of the soup, adding fiber and plant-based protein. Yellow lentils work in a pinch.
- Spices: Smoked paprika, cumin, and curry powder add warmth. Swap in garam masala or chili powder for a twist.
- Stock & tomatoes: A base of chicken stock and canned tomatoes creates a rich, flavorful broth.
- Chicken tenders: Easy to cook and shred, chicken breast can also be used. Use chicken thighs for extra juiciness. Plus, salt and pepper to keep it basic but flavorful.
- For the cilantro yogurt sauce: Greek yogurt (sub with sour cream or coconut yogurt for a dairy-free version), fresh cilantro (aka coriander), and garlic.
- Toppings: Chili oil for spice and depth and fried shallots (optional) for crunch and extra umami. Toasted seeds or nuts work too.
How To Make Chicken Lentil Soup
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and lentil soup.
- Sauté onion, carrot, and celery in olive oil with salt until softened.
- Add garlic and spices, cooking briefly for fragrant warmth.
- Stir in lentils, tomatoes, and stock. Simmer for about 10 minutes until lentils are tender.
- Meanwhile, sear the seasoned chicken tenderloins in a separate pan until cooked through. Rest and chop. Then stir the chicken into the soup.
- Blend yogurt, cilantro, garlic, and a pinch of salt for the sauce.
- Serve the soup topped with cilantro yogurt, chili oil, and fried shallots.
Instant Pot Method
- Use the sauté function for veggies and spices.
- Add lentils, tomatoes, stock, and chicken directly to the pot. Cook on manual/high pressure for 8 minutes. Quick release.
- Shred the chicken, stir back in, and serve as above.
Slow Cooker Method
- Place all soup ingredients except yogurt sauce and toppings in the slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken before serving.
Watch The Video
Recipe Tips/Variations
- Adjust thickness by adding an extra cup of stock for a thinner soup.
- Spice it up with cayenne or your favorite hot sauce.
- Try swapping the cilantro yogurt for tahini sauce or herbed labneh. If you don’t like cilantro, swap it for parsley, basil, or dill.
Serving Suggestions
Serve this soup with crusty bread for dipping or alongside a crisp green salad. Want extra flair? A sprinkle of feta or toasted seeds on top adds texture and flavor.
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Ingredients
For the soup
- 1.5 tablespoons olive oil
- 1 medium onion finely diced
- 1.5 rib of celery finely diced, about 3.5. oz or 100 grams
- 1 large carrot finely diced, about 5 oz or 150 grams
- ½ teaspoon salt
- 3 cloves garlic finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon mild curry powder
- 1.5 cups dry red lentils about 7.4 oz or 210 grams, see notes on canned
- 1 cup diced canned tomatoes
- 4.5 cups chicken stock about 1 liter, or use water and stock cubes, see notes
For the chicken
- 1 tablespoon olive oil
- 1 lb chicken tenderloins about 420 grams
- ½ teaspoon salt
- ¼ teaspoon pepper
For the cilantro yogurt sauce
- 1 cup light Greek yogurt 5.6 oz or 160 grams
- 1 clove garlic roughly diced
- ⅓ cup cilantro leaves aka coriander, roughly chopped
Other toppings
- Chili oil mild
- Fried shallots
Instructions
- Sauté onion, celery, and carrot with olive oil and salt for 5–6 minutes.
- Add garlic and spices; stir until fragrant.
- Mix in lentils, tomatoes, and stock (or chicken stock cubes and water). Cover with a lid and bring to a boil, cook for 10 minutes over medium-low heat until lentils are tender. They will double in size and disintegrate slightly into the soup, giving it a chunky mixture.
- While the soup is cooking, prepare the chicken. Heat a medium pan over medium-high heat. Add the olive oil and once hot, add the chicken tenders — season with salt and pepper in one size. Cook for 3-4 minutes on each side, until golden brown and completely white when cut through. Rest in a pan until the soup is done.
- Prepare the cilantro yogurt sauce. Combine yogurt, chopped cilantro, garlic, and salt in a jug or a tall container. Use a hand-held blender or stick to puree the mixture into thick, green sauce. You can also use a food processor or a small blender. If none of these are available, chop cilantro very finely, and make sure the garlic is minced or grated, and combine everything by hand.
- Chop the cooked chicken into small pieces and add to the cooked soup. Add any leftover cooking chicken juices to the soup as well. Stir through and let it sit for a minute.
- Serve the soup in bowls, about 2 full ladles per serving, topping with some cilantro yogurt and a drizzle of chili oil, to taste. A few fried shallots are lovely on top.
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