Description
Creamy Lentil Soup with Chicken is a rich, smooth, and comforting soup made with tender lentils, vegetables, warm spices, and a touch of cream for a velvety finish.
Ingredients
Scale
- 14 ounces dry lentils (about 2 cups), rinsed and drained
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced
- 3/4 cup heavy cream
- 8 cups water or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground turmeric
- 1–2 tablespoons olive oil
- 1 cooked chicken breast, sliced or diced
- Croutons and lemon wedges for serving
Instructions
- Chop the onion, carrot, and potato into small pieces and rinse the lentils under cold water.
- Heat oil in a large pot over medium heat and sauté onion and carrot for 5–7 minutes.
- Add salt, black pepper, paprika, and ground coriander and stir well.
- Add diced potato and lentils and cook for 2–3 minutes.
- Pour in water or broth, then add turmeric and dried basil.
- Bring to a boil, reduce heat, cover, and simmer for 30 minutes until tender.
- Remove from heat and blend until completely smooth.
- Stir in heavy cream and adjust seasoning to taste.
- Ladle into bowls, top with chicken if desired, and garnish with croutons and lemon juice.
Notes
- Red lentils create the smoothest texture and cook quickly.
- Substitute half-and-half for a lighter version.
- Add extra broth for a thinner consistency.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 45mg