Red Lentil and Chicken Soup Indian Style
Warm, comforting, and packed with bold Indian spices, this Red Lentil and Chicken Soup offers the perfect balance of hearty ingredients and aromatic flavors. Tender red lentils and succulent chicken simmer together in a rich, spiced tomato broth, featuring garlic, ginger, and a blend of turmeric, coriander, cumin, and garam masala. Cumin seeds sizzle in ghee or oil to infuse the base with incredible depth, while a sprinkle of fresh cilantro adds a burst of freshness. Ready in under an hour, this one-pot soup is both nutritious and satisfying, making it an excellent choice for a cozy dinner or meal prep. Serve it with naan bread or basmati rice for a complete meal steeped in authentic Indian flavor.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 300 grams Chicken breast (boneless, skinless)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder (optional, adjust to taste)
- 5 cups Chicken stock or water
- 2 tablespoons Fresh cilantro leaves (chopped for garnish)
- 1.5 teaspoons Salt
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear; set aside.
Cut the chicken breast into small bite-sized pieces.
Heat the vegetable oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger; cook for 1 minute until fragrant.
Add the chopped tomatoes, turmeric powder, coriander powder, ground cumin, and red chili powder (if using). Cook for 5 minutes, stirring frequently, until the tomatoes break down and the mixture turns into a thick, aromatic paste.
Add the chicken pieces to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the rinsed lentils and chicken stock (or water). Stir well and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes, or until the lentils are soft and the chicken is cooked through. Stir occasionally to prevent sticking.
Check the seasoning and add salt as needed. Stir in the garam masala and cook for an additional 2 minutes.
Remove the pot from the heat. Garnish with fresh cilantro leaves before serving.
Serve the soup hot with a side of naan bread, rice, or enjoy it as is!
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 7475 mg | 325% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 18.4 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3999 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
