Quick Chicken and Lentil Soup

Name: Quick Chicken and Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 yellow onion, (quartered); 3 large cloves garlic; 1 (2-inch) knob fresh ginger; 1 -2 serranos*; 2 tablespoons coconut oil; Kosher salt; 5 ounces (4 cups) kale; 2 tablespoons curry powder; 6 cups low-sodium chicken broth; 1 cup red lentils, (rinsed); 1 (13.5-ounce) can coconut milk; 3 cups (12 ounces) chopped cooked chicken*; 1 lime, (zested and juiced); Cilantro and dry-roasted salted peanuts, (for garnish)

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Dig into a steaming bowl of healthy comfort food with this recipe for Chicken and Lentil Soup. Packed with protein from lentils and chicken, this soup is flavored with quality curry powder and is loaded with leafy greens. It’s quick to make—about 30—minutes and is a great make ahead meal.

I love this Chicken and Lentil Soup—it’s made in one pot with minimal cleanup, takes about 30 minutes from start to finish, and is easy to meal prep for a busy week. You know it’s doable when it’s part of my SOUP-er Simple Series!

If you love a great soup and stew recipes, then you’re in the right place! My one pot Carne en su Jugo is a fun way to cook with steak. For something a bit quicker, make sure you try my fan-favorite Chicken Pot Pie Soup with puff pastry croutons or a super easy Chicken and Cabbage Soup made with rotisserie chicken.

Chicken and lentil soup in a shallow white bowl set on a blue plate with fresh cilantro and roasted peanuts sprinkled over top.

Why You’ll Love this Soup

Short and simple ingredient list. Many of the ingredients are pantry staples like curry powder, chicken broth and lentils. The remaining ingredients are fresh aromatics that are easy to shop for.
Quick, but tastes like it took hours. The soup starts with a flavorful aromatic base of fresh ginger, garlic, onion, and serrano. For additional depth of flavor and warmth, I add in some quality curry powder (it makes a difference!). You’d never know it took only 35 minutes to make. Plus, the toppings really punch it up to restaurant-level.
Satisfying! This soup is loaded with wholesome ingredients that will leave you satisfied in the best possible way.

Lauren’s Tip

In order to create a flavor-packed soup in 35 minutes I rely on a seriously flavorful mirepoix made of onion, garlic, ginger and serrano. And instead of chopping everything by hand, I throw the produce into a mini food processor and give it a quick mince. This quick trick means you’re ready to cook in no time.

Ingredients

Fresh cilantro, red lentils, peanuts, canned coconut milk, curry powder, two serranos, garlic cloves, fresh kake, shredded cooked chicken, coconut oil, yellow onion, knob of fresh ginger, lime and chicken broth measured and set out on a counter.

A full ingredient list, with measurements, can be found in the recipe card below.

Coconut oil: feel free to swap this out for olive oil, ghee or butter. I prefer coconut oil because it enhances the flavor of the canned coconut milk.
Serranos: They’re smaller and thinner than jalapeños with significantly more heat. If you’re wary about heat, remove the ribs and seeds before mincing. You can also opt for a jalapeño instead.
Aromatics: onion, garlic and ginger make up the aromatics here. Fresh is best, so don’t try to swap with dried ground ginger, onion or garlic powder.
Curry Powder: I decided to use curry powder instead of curry paste because the recipe includes a mixture of onion, garlic, ginger and serrano—all things generally found in a paste. By using curry powder, you get a bit more spice and warmth to round out the flavors. You’ll need quite a bit for this recipe—two tablespoons—so be sure to use a quality curry powder. I like this one! My Curried Carrot Soup is another great way to use curry powder.
Red Lentils: Also labeled as Masoor Dal, split red lentils are quick-cooking and tender, which make for a full-bodied soup. You can find them at most grocery stores, or order them online.
Kale: use regular kale or lacinato kale. Alternatively, you can use tender leafy greens like spinach or baby kale, if you do, simmer it for a shorter amount of time.

How to Make Chicken and Lentil Soup

Onion, garlic, ginger and serrano minced in a fodo processor bowl.

Combine onion, garlic, ginger, and 1 seeded serrano to a food processor. Pulse until everything is minced.

Minced onion, garlic, ginger and serrano cooking in a large soup pot.

Heat oil in a large pot over medium-high. Add onion mixture and ½ teaspoon salt; cook until vegetables start to brown, about 8 minutes.

Minced onion, garlic, ginger and serrano, seasoned with curry powder, cooking in a large soup pot.

Stir in curry powder and cook 1 minute.

Cooked red lentils in a large soup pot with broth.

Add broth and lentils, bring to a boil, reduce heat to low, cover, and cook until lentils are tender, about 15 minutes.

Creamy chicken lentil soup with cooked greens in soup, in a large pot with a wooden spoon.

Stir in coconut milk, kale and chicken and simmer until the greens are tender. Finish the soup with a couple tablespoons of lime juice and then season to salt with salt and pepper. Serve up the soup and garnish it with lime zest, cilantro and peanuts! (Sliced serranos and scallions would also be delish.)

Test Kitchen Tips

Use a rotisserie chicken for a cooking shortcut. They’re convenient, delicious and a great way to get protein in a meal without the cook time. For this soup, look for classic-seasoned or rotisserie-seasoned.
Stick with full-fat canned coconut milk. If you want to use light coconut milk, you can, just know it won’t be as creamy. Avoid refrigerated coconut milk.

Storage and Freezing

This soup stores well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

For longer storage, freeze the soup for up to 3 months. Thaw the soup overnight in the fridge or on the counter for a couple of hours.

Chicken lentil soup in shallow white bowls, one bowl set on a blue plate with fresh cilantro and roasted peanuts sprinkled over top. Silver spoon set in soup bowl with a glass of bubbly water set to the side.

What to Serve with Curry & Lentil Soup

There are so many delicious ways to serve this chicken lentil soup. It’s great on its own, but if you want to add something to it I recommend:

Homemade Naan with honey garlic butter is the perfect side dish to slop up the flavorful coconut broth.
I also love a bright citrus salad with peanuts to cut through the savoriness of this soup.
If you like the idea of a fruit salad, try this Simple Grape Salad with basil.

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FAQs

Can I use curry paste instead of powder?

I opt for curry powder in this weeknight dinner because of its ease of use. But you can totally use curry paste if you prefer, I recommend red curry paste and start with 2 tablespoons. You may need to go up to 3 tablespoons depending on how flavorful the paste is.

Can I use brown or green lentils?

I do not recommend using brown or green lentils as they require a much longer cook time and have a completely different texture. Red lentils, or Masoor Dal, are actually split red lentils. The fact that they are split means they cook and soften much faster than whole lentils. Plus, they create a thick, full-bodied soup.

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