This soup is so thick it should really be called a stew. It’s also a powerhouse of healthy ingredients and big flavours. And as if that’s not good enough, Tomato Lentil Soup with Chicken is also easy to make and light on the budget.
If you’re new to lentils here’s a quick summary. They’re cheap. They’re loaded with nutrients. And, they can be stored for ages. I was sure that most lentils were grown in India but guess what? Fun fact – the majority are actually grown right here in Canada. Followed by India. Lentils are from the legume family and come in different colours, either whole or split with hulls removed or not. Tomato Lentil Soup with Chicken is made with split red lentils which cook so quickly they’re ready in mere minutes.
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If you’re looking for a vegetarian or vegan lentil soup recipe, this one can easily be converted. Just start with olive oil instead of bacon fat and use vegetable broth. And of course leave out the chicken. There’s already a ton of protein from the lentils and black beans anyway.
What makes Tomato Lentil Soup so good?
Have you ever made soup and thought it just didn’t taste right? Like it tasted like all the ingredients in their raw form but didn’t have that slow simmered flavour? A handy trick is to start with a mirepoix which is the basis is most soups and stews. Onion, celery and carrot. In most cases I use a ratio of 1:2:3 which means 1 onion, 2 stalks of celery, 3 carrots. Slowly softening the mixture on low heat brings out a depth of flavour and even a sweetness that’s a game changer. You can use olive oil but if you have some bacon fat you’ll get some extra smoky flavour!
After adding most of the rest of the soup ingredients, let the soup simmer slowly for about half an hour to ensure the tomatoes don’t taste raw. Tomatoes benefit from a hint of sweetness to counteract the sour flavour you may taste. That’s why softening the mirepoix is important. And, for this recipe for Tomato Lentil Soup with Chicken, I’ve added chipotle chilies in adobo sauce. The sweet, spicy smoky flavour is so good in this soup. There’s only a small amount so it won’t overpower the flavour. You can buy them in little cans. If you can’t find them, you can substitute a spoonful of tomato paste with a pinch of smoked paprika and cayenne. Use the rest of the little can to make Chipotle Beef Short Ribs.
If you add the chicken too soon it will break up too much so wait until the end and add it along with the split red lentils. The lentils will soften in about fifteen minutes which is just enough time to ensure the chicken is heated through without turning into mush. You may have to add a bit of water if the lentils thicken the soup too much. Right before serving stir in a squeeze of lemon juice, along with either cilantro or parsley. Chopped herbs add a fresh and colourful element.
I like to offer a variety of garnishes when I serve most soups. The best garnishes for Tomato Lentil Soup with Chicken are green onions, cracked black pepper and maybe a dollop of yogurt. And of course more fresh cilantro, unless you’re one of those people who taste soap. I’ve tried to convert those people in my household but I’m told it’s impossible. But I keep trying.
If you make Tomato Lentil Soup with Chicken, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 1 onion
- 2 stalks celery
- 3 carrots
- 1 Tbsp bacon fat or olive oil
- 900 ml chicken broth (900ml) 4 cups or 1 carton
- 540 ml can black beans, rinsed and drained 19 oz
- 796 ml canned diced tomatoes 28 oz
- 2 chipotle peppers in adobo sauce, minced
- 1 bay leaf
- 1 tsp cumin
- 1 tsp salt adjust accordingly based on sodium levels of other ingredients
- 1 ½ - 2 cups chopped cooked chicken
- ¾ cup split red lentils
- ½ cup water
- 1 Tbsp lemon juice fresh squeezed is best
- ¼ cup chopped fresh cilantro or parsley half in soup, half for garnish
- cracked black pepper if desired for garnish
- minced green onion if desired for garnish
- spoonful of yogurt if desired for garnish
Instructions
- Mince onion, chop celery and carrot. Slowly sauté in large soup pot on low-medium heat in bacon fat or olive oil until very soft and golden.
- Add chicken broth, diced tomato, black beans, chipotle peppers, bay leaf and cumin. Bring to a simmer for 30 minutes. Taste and season accordingly with salt.
- Rinse and drain lentils. Add to soup along with water and chopped chicken. Simmer for 15 minutes.
- Add lemon juice and chopped herbs. Stir and remove from heat.
- Serve hot with any combination of herbs, black pepper, green onion and yogurt for garnish.
Everything you post looks so amazing. I love homemade soups! This one is a definite.
Thank you so much! I hope you try it.
Oh I’m definitely trying this in the new year when I’m going to be “good”. This recipe sure is packed with great flavours.
I’m going to be “good” in the new year too!