If you’re feeling tired or a bit under the weather, this red lentil vegetable soup with chicken is a comforting, restorative dish that helps you feel nourished and supported. It’s high in protein, deeply nourishing, and gentle on digestion. Kale and mushrooms add extra nutrients along with a rich, savory umami flavor that makes this soup especially satisfying. Hearty yet simple to make, it’s a wonderful soup to enjoy throughout the winter when your body needs extra nourishment.
Why Is Red Lentil Vegetable Soup with Chicken Restorative?
Red lentils provide plant-based protein and fiber that are filling yet gentle on digestion, making them easier to assimilate than many other legumes. Adding chicken transforms the soup into a more complete, balanced meal by supplying high-quality protein that supports steady energy and lasting nourishment without heaviness.
This soup contains lots of sulfur-rich vegetables, which support detoxification, cellular health, and overall vitality. Mushrooms add important minerals and immune-supporting compounds along with a rich umami flavor. Kale provides B vitamins and antioxidants that help support steady energy and a strong immune system. Together, these ingredients make this soup a grounding, nutrient-dense meal to keep your immunity strong all winter long.
Make It Vegan
You can easily make this soup without the chicken, just cut back a little on the water, no other changes needed. The red lentils and vegetables already make it hearty and satisfying If you’d like a little extra depth, add a few more mushrooms and finish with a splash of tamari to boost the savory umami flavor.
Why You’ll Love This Soup
You’ll love this soup because it’s easy to make, in one pot. The broth starts with water (no stock required) but becomes rich and savory from charred onions, lots of garlic cloves, cumin, coriander and turmeric that gives the soup a warm golden color. This soup is especially easy to make because the chicken thighs cook whole in the pot and are simply shredded at the end.
- It’s a complete, balanced, restorative, one-pot meal
- The charred onions and garlic create deep, savory flavor
- High in protein and fiber, yet easy to digest
- Contains sulfur rich vegetables to boost detoxification and reduce inflammation
- Comforts your body with plenty of nutrients
- Mushrooms add savory depth and immune-supporting nutrients
- Kale boosts minerals, B vitamins, and antioxidants
- Turmeric, cumin, coriander and garlic bring warmth, color, and wellness benefits
- Simple to make and even better the next day
Ingredients and Their Benefits
This soup is made with simple, wholesome ingredients that come together to create deep flavor, lasting nourishment, and gentle comfort. This is what you need:
- Red Lentils – High in plant-based protein and fiber, red lentils cook quickly and break down into a naturally creamy texture. They’re gentler and easier to digest than many other legumes.
- Chicken Thighs – Provide high-quality protein and richness. Cooking them whole keeps the process simple, and shredding at the end makes the soup hearty without extra chopping.
- Onions – Charring the onions builds deep, savory flavor and forms the backbone of the broth.
- Garlic (6 cloves) – Adds warmth, immune-supporting compounds, and bold flavor that mellows beautifully as it cooks.
- Mushrooms – Contribute minerals and a rich umami depth that makes the soup especially satisfying.
- Kale – A nutrient-dense green packed with B vitamins, antioxidants, and minerals that support energy and immunity.
- Turmeric, Cumin and Coriander – Adds healing digestive spices, a warm golden color and anti-inflammatory benefits, enhancing both flavor and nourishment.
- Olive Oil – Provides healthy fats that help carry flavor and support satiety.
- Sea Salt & Black Pepper – Essential for bringing all the flavors into balance.
- Water – No stock required, the water becomes a deeply flavored broth.
Substitutions and Variations
- Make It Vegetarian or Vegan
Omit the chicken entirely. The red lentils and vegetables make the soup hearty and satisfying on their own. Cut the water back to 6 cups or add add more mushrooms and finish with a splash of tamari. - Swap the Greens
Use spinach, Swiss chard, or collard greens instead of kale, add tender greens at the end so they stay vibrant. - Use A Variety of Mushrooms
Use shiitake mushrooms or any wild mushrooms you like in addition to the cremini mushrooms. - Change the Protein
Chicken breasts can be used instead of thighs, though thighs provide more richness. For a plant-based boost add white beans or chickpeas.
How To Make This Soup
This a simple soup made in one pot. It looks like a lot of onions but they cook down nicely giving the soup lots of flavor and nutrients. Here are the basic steps:
Char the onions, mushrooms and garlic: Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and onions and cook, stirring often, until tender and charred around the edges, about 10–12 minutes. Add the garlic and cook, stirring, until softened and fragrant, 2–3 minutes.
Add spices and chicken: Add the chicken thighs along with the turmeric, cumin, coriander, salt, and plenty of black pepper. Toss to coat the chicken evenly with the spices.
Add water and lentils, simmer: Stir in the lentils, then pour in the water. Bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the lentils have broken down into the broth and the chicken is cooked through, about 25 minutes.
Remove the chicken: Use tongs to transfer the chicken thighs to a plate and let cool slightly.
Add the greens: Stir the kale into the soup and simmer until just tender, 3–5 minutes.
Shred and finish: Shred the chicken and return it to the pot. Stir in the fresh herbs and lemon juice, then taste and adjust seasoning as needed.
Frequently Asked Questions
No, it’s not necessary to soak red lentils; they cook quickly and don’t require soaking like dried beans, making them great for quick meals, but you should always rinse them thoroughly first to remove dirt.
Yes, red lentils are generally considered one of the easiest legumes to digest because they cook quickly and break down easily into a creamy texture. They have less insoluble fiber than black or green lentils .
Make-Ahead, Storage, and Freezing Tips
This red lentil vegetable soup with chicken is perfect for making ahead and enjoying over several days. In fact, the flavors deepen and become even more delicious as it sits.
Make Ahead – This soup can be made 1–3 days in advance and stored in the refrigerator until ready to serve. It may thicken as it rests; simply add a splash of water when reheating to loosen it.
Storage – Store leftover soup in an airtight container in the refrigerator for up to 4–5 days. Keep yogurt and fresh herb garnishes separate and add them just before serving.
Freezing – Allow the soup to cool completely, then transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months.
Reheating – Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add water if necessary to restore a creamy, soup-like consistency. Taste and adjust seasoning, then finish with more lemon juice and herbs if desired.
More Hearty Nourishing Soups and Stews
- Italian White Bean Soup (Zuppa Toscana)
- Immunity Boosting Soup
- Mulligatawny Soup
- Coconut Chicken Soup
Enter your email to receive this recipe, along with weekly recipes and inspiration.
Red Lentil Vegetable Soup with Chicken
Print Recipe
Pin RecipeA hearty delicious high-protein meal with kale and mushrooms for rich umami flavor that’s nourishing and easy to digest.
- Prep Time: 15
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Main Dish
- Method: Simmer
- Cuisine: Gluten Free, Dairy Free, Vegan
Ingredients
- 1½ cups red lentils, rinsed
- 3 Tablespoons extra-virgin olive oil
- 16 ounces porta bella mushrooms, coarsely choppped
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 3/4 pound boneless, skinless chicken thighs
- 1 teaspoon ground turmeric
- 2 teaspoons cumin
- 1 1/2 teaspoons coriander
- Salt and freshly ground black pepper
- 4 cups kale, stems removed, coarsely chopped
- 1 cup chopped mix herbs (parsley, dill or mint)
- 2 Tablespoons fresh lemon juice
- 1 cup plain full-fat regular, Greek or coconut yogurt for garnish
Instructions
- Rinse the lentils in a strainer and set aside to drain.
- Heat oil in a large pot over medium-high. Add the mushrooms and onions and cook, stirring often, until charred around the edges and tender, 10 to 12 minutes.
- Add the garlic and cook, stirring often, until softened, 2 to 3 minutes.
- Add the chicken, turmeric, cumin, coriander and season generously with salt and lots of pepper. Toss everything a few times so that the spices can coat the chicken.
- Add lentils and stir. Pour in 8 cups water, turn the heat to high and bring to a boil. Adjust the heat to medium-low and cook, stirring occasionally, until the lentils have melded into a golden thick broth and the chicken is cooked through, 25 minutes.
- Using tongs, remove the chicken thighs, let them cool slightly.
- Add kale. Simmer 3-5 minutes until tender.
- Shred the chicken and return to the pot. Sprinkle in the herbs and lemon juice, taste and season with salt and pepper as necessary.
- Ladle the soup into bowls, then spoon a dollop of yogurt into the center, top with additional herbs.
Equipment
The post Red Lentil Vegetable Soup with Chicken appeared first on Eat Well Enjoy Life – Pure Food, Radiant Energy (gluten free).