Smokey Lemon Chicken & Red Lentil Soup

My bestie first introduced me to this soup. She has a ton of amazing recipes over at GetUFit.com, and when we did our 10 miles a day for 10 days challenge, she made this for us as a quick car picnic after our miles.

One of the things she taught me is that a basic chicken and lentil soup is incredibly versatile. You can change the spices, adjust the ingredients, and create a completely different flavor profile each time.

This is the version I came up with, and my family absolutely loved it. It has that rich, comforting flavor that tastes like it simmered all day.

I also head to her website whenever I need fresh meal inspiration.

And the best part? She told me that whenever she wants to drop about five pounds, she makes this soup on repeat.

Say no more. Sounds like a keeper!

Smoky Lemon Chicken & Red Lentil Soup

Serves: about 4–6

Ingredients

• 12 oz red lentils, rinsed

• 2 chicken breasts, sliced

• 4 cups chicken stock

• 3 cups water

• Juice of 2 lemons, divided

• 2 garlic cloves, minced

• 1 white onion, chopped

• 3 carrots, chopped

• Olive oil

• 2 tsp oregano

• 2 tsp granulated onion

• 1 tsp cumin

• 1 tsp chipolte pepper

• 1 tablespoon chili powder

• Sea salt, to taste

• Optional: fresh parsley, chopped

Instructions

1. Cook the chicken
   Heat a drizzle of olive oil in a large soup pot over medium heat.
   Add the sliced chicken breasts and lightly season with salt.
   Cook until just browned. Remove from the pot and set aside.

2. Build the flavor base
   In the same pot, add the chopped onion. Cook until softened and starting to caramelize.
   Add the carrots and cook for another 3–4 minutes.

3. Add garlic and spices
   Stir in the minced garlic, oregano, granulated onion, cumin, and dark chili powder.
   Let the spices toast for about 30 seconds, stirring so they become fragrant.

4. Deglaze the pot
   Pour in the juice of one lemon to deglaze the pan, scraping up the flavorful bits from the bottom.

5. Add liquids and lentils
   Stir in the chicken stock, water, and red lentils.
   Return the cooked chicken to the pot.

6. Simmer
   Bring to a gentle simmer and cook about 30 minutes, until the lentils are soft and the soup thickens.

7. Finish the soup
   Season with sea salt to taste.

8. Serve
   Delicious on its own or topped with fresh chopped parsley for a bright finish.

*** I went a little heavier on the spices than I list. This soup is best seasoned to your personal taste & I like mine spicy.

Flavor Notes

• The caramelized onions + toasted spices create the deep base.

• Red lentils break down slightly, giving the soup a creamy texture without cream.

• Add some fresh squeezed lemon at the end to lighten & brighten the flavor.

Optional Add-Ins

If you like playing with recipes:

• Experiment with different chili powders

• A spoon of Greek yogurt on top

• Spinach or kale stirred in during the last few minutes

• A drizzle of good olive oil before serving