Chicken and lentil soup
Chicken and lentil soup is a hearty dish that combines tender chicken and earthy lentils with spices like turmeric and cumin for a nutritious meal. Perfect for warming up on chilly days, this soup is topped with Greek yogurt and fresh coriander for added flair.
Cook time 45 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 onion
2 garlic cloves
2 red hot chili peppers
2 chicken breasts
1 tsp turmeric powder
2 tsp ground cumin
2 cherry tomatoes
1/2 cup canned lentils
2 tbsp pearl barley
6 cups chicken gravy
salt & pepper to taste
2 tbsp lime juice
2 tbsp greek yogurt
1/2 cup coriander leaves
Chicken and lentil soup is a hearty, comforting dish that combines the earthy flavors of lentils with the succulent taste of chicken. Enhanced with spices like turmeric and cumin, this soup is not only nutritious but also packed with vibrant flavors. Whether you're looking to warm up on a cold day or simply enjoy a wholesome meal, this chicken and lentil soup is sure to satisfy.
Instructions:
- In a large pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. Add Aromatics:
- Add the minced garlic and finely chopped red hot chili peppers to the pot.
- Cook for an additional 2-3 minutes until fragrant.
- Add the diced chicken breasts to the pot.
- Cook until the chicken pieces are browned on all sides and cooked through, approximately 5-7 minutes.
- Stir in the 1 tsp turmeric powder and 2 tsp ground cumin.
- Add the halved cherry tomatoes.
- Mix well to ensure the spices and tomatoes are evenly distributed and cook for another 2 minutes.
- Stir in the 1/2 cup of canned lentils and 2 tablespoons of pearl barley.
- Pour in the 6 cups of chicken gravy.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce to a simmer.
- Let it simmer for about 30 minutes, stirring occasionally, until the barley is cooked and the flavors are well blended.
- Stir in the 2 tablespoons of lime juice.
- Ladle the soup into bowls.
- Top each bowl with a dollop of Greek yogurt and a sprinkle of chopped coriander leaves.
- Serve hot and enjoy your flavorful Chicken and Lentil Soup!
Once finished, your chicken and lentil soup will be a delightful combination of rich flavors and comforting textures. The blend of spices, tender chicken, and nutritious lentils makes for a wholesome meal that’s perfect for any occasion. Garnish with coriander leaves and a dollop of Greek yogurt for a refreshing touch. Enjoy this delicious, nutritious soup with family and friends!
Chicken and lentil soup FAQ:
The total cooking time for Chicken and Lentil Soup is approximately 40-50 minutes. This includes about 5-7 minutes to brown the chicken and 30 minutes of simmering to cook the barley and blend the flavors.
The chicken is fully cooked when it is no longer pink in the center and has reached an internal temperature of 165°F (75°C). Cook the chicken pieces until browned on all sides, approximately 5-7 minutes.
Yes, you can use dried lentils, but they will require soaking and longer cooking time. If using dried lentils, add them to the soup at the same time as the chicken with enough additional liquid to ensure they cook properly, and simmer until tender.
Store any leftover Chicken and Lentil Soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Reheat thoroughly before serving.
If you need a substitute for Greek yogurt, you can use sour cream, regular yogurt, or even a non-dairy yogurt. Each option will provide a different flavor, but all will add creaminess to the soup.
Cooking Tips:
- For an extra depth of flavor, cook the chicken breasts in the olive oil first until browned, then set aside and continue with the onions and garlic.
- If you prefer a thicker consistency, you can blend a portion of the soup before adding the chicken back in.
- Use fresh lime juice for the best taste; it adds a zesty kick that elevates the flavors of the soup.
- Feel free to adjust the chili peppers based on your heat tolerance. De-seeding them can reduce some of the spiciness.
- If you don't have pearl barley, you can substitute it with quinoa or rice for a different texture.
- Make sure to rinse the canned lentils thoroughly to remove any excess sodium and to improve taste.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 20g
Carbohydrates 36g
Fiber 5g
Sugar 6g
Fat 18g
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