Red Lentil and Chicken Soup – A Hug in a Bowl

There are certain dishes that, with the first spoonful, transport you back to a specific moment, a feeling, or even a scent. This Indian-style Red Lentil and Chicken Soup is one of those for me. I remember chilly evenings in my grandmother’s kitchen, the air thick with the fragrant aroma of spices, as she’d ladle out bowls of comfort that warmed us from the inside out. This particular adaptation, a clever shortcut using rotisserie chicken, captures that same soulful essence, making it accessible even on the busiest weeknights. It’s a testament to how simple ingredients, thoughtfully combined with fragrant spices, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 6 servings
• Dietary Type: Contains Chicken, Dairy-Free (if using dairy-free coconut milk)

Ingredients

• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 golden delicious apple, peeled and chopped
• 2 medium celery ribs, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon garam masala, divided
• 1 ½ inches piece fresh ginger, peeled and grated
• 4 cups chicken stock
• 1 cup light coconut milk
• 1 cup red lentil, rinsed in cold water
• 2 cups packed skinless cooked chicken, cut into ¼ inch pieces (from a large rotisserie chicken)
• ½ cup cilantro leaf (optional)

Equipment Needed

• A large, heavy-bottomed pot or Dutch oven
• Measuring cups and spoons
• A sharp knife and cutting board
• A grater for the ginger
• A ladle for serving

Instructions

1. Begin by heating the vegetable oil in your large pot over high heat. As soon as the oil is shimmering and hot, reduce the heat to medium.
2. Add 1 tablespoon of garam masala to the hot oil and cook, stirring constantly, for about 1 minute. This step is crucial for blooming the spices, releasing their full aromatic potential.
3. Introduce the chopped carrots, chopped onion, chopped apple, and chopped celery to the pot. Cook these vegetables, stirring occasionally, until they begin to soften. This should take approximately 8 minutes. The slight sweetness from the apple will wonderfully complement the savory spices and vegetables.
4. Pour in the chicken stock and light coconut milk. Add the grated ginger and the remaining 1 teaspoon of garam masala to the pot.
5. Next, add the rinsed red lentils. Bring the soup to a boil over high heat.
6. Once boiling, immediately reduce the heat to low, cover the pot, and simmer for approximately 20 to 25 minutes. The goal here is to achieve perfectly tender lentils. Stir occasionally to prevent them from sticking to the bottom of the pot.
7. Once the lentils are tender, add the cooked chicken and the final 1 teaspoon of garam masala to the soup.
8. Return the soup to a boil over medium heat.
9. Once the soup has returned to a boil, remove it from the heat.
10. Serve hot. If desired, sprinkle cilantro leaf over the top of each bowl of soup for a burst of freshness.

Expert Tips & Tricks

• Rinsing Your Lentils: Don’t skip rinsing the red lentils. This removes any dust or debris and also helps to remove excess starch, which can sometimes make soup gummy.
• Blooming the Spices: Sautéing the garam masala in oil before adding the other ingredients is a key technique in Indian cooking. It awakens the spices and deepens their flavor profile.
• Rotisserie Chicken Shortcut: The beauty of using rotisserie chicken is the built-in flavor and the ease it brings. Ensure you have about 2 cups of shredded or diced chicken, and don’t be afraid to use the carcass to make a quick, flavorful chicken stock if you have time.
• Consistency Control: If you prefer a thicker soup, you can simmer it uncovered for a few extra minutes at the end. For a thinner soup, simply add a little more chicken stock or water.
• Spice Level: While this recipe uses garam masala, feel free to adjust the spice level. A pinch of red pepper flakes added with the ginger can provide a gentle warmth.

Serving & Storage Suggestions

This vibrant red lentil and chicken soup is best served piping hot, straight from the pot. It’s a meal in itself, but it also pairs beautifully with a side of warm naan bread for dipping, or a simple, crisp green salad for contrast. For a touch of elegance, a swirl of plain yogurt or a dollop of sour cream can be added to individual bowls just before serving, though this would change the dairy-free aspect.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The soup will thicken as it cools, so you may need to add a splash of water or chicken stock when reheating to achieve your desired consistency. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	449.3 kcal	–
Calories from Fat	(Implied)	109 g
Total Fat	12.2 g	18%
Saturated Fat	2.7 g	13%
Cholesterol	59.7 mg	19%
Sodium	437.7 mg	18%
Total Carbohydrate	49.2 g	16%
Dietary Fiber	7.9 g	31%
Sugars	11.5 g	46%
Protein	36.4 g	72%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian/Vegan: To make this soup vegetarian or vegan, omit the chicken and replace the chicken stock with vegetable stock. You can add firm tofu, chickpeas, or extra lentils for protein.
• Spice Variations: For a more complex flavor profile, consider adding a teaspoon of ground cumin, coriander, or a pinch of turmeric along with the garam masala. A bay leaf simmered with the lentils can also add a subtle depth.
• Creaminess: If you’re not concerned about keeping it strictly dairy-free, a splash of heavy cream added at the end, just before serving, can enhance the richness.
• Vegetable Additions: Feel free to add other root vegetables like sweet potatoes or parsnips, or greens like spinach or kale in the last 5-10 minutes of simmering.

FAQs

Q: Can I make this soup ahead of time?
A: Absolutely! This soup reheats beautifully and often tastes even better the next day as the flavors meld.

Q: What kind of apples work best in this soup?
A: A golden delicious apple is recommended for its slight tartness and ability to hold its shape. Other firm, slightly tart apples like Honeycrisp or Fuji can also be used.

Q: How do I make sure the lentils are perfectly tender?
A: Simmering gently and ensuring the pot is covered will allow the lentils to cook through evenly. Red lentils break down more readily than other varieties, so they cook relatively quickly.

Q: Is it okay to use pre-ground ginger?
A: While fresh ginger offers a brighter, more potent flavor, you can substitute about ½ teaspoon of ground ginger if fresh is unavailable. Add it with the other spices.

Q: Can I use a different type of lentil?
A: Red lentils are preferred for their quick cooking time and tendency to break down, creating a creamy texture. Other lentils, like brown or green, would require a longer cooking time and may not achieve the same consistency.

Final Thoughts

This Red Lentil and Chicken Soup is more than just a recipe; it’s an invitation to slow down, savor the aromas, and enjoy a truly nourishing meal. It’s the kind of dish that wraps you in warmth, perfect for a quiet evening in or for sharing with loved ones. I encourage you to try it, and perhaps discover your own cherished memories with each spoonful. Enjoy the process, and don’t hesitate to share your creations or any delicious variations you discover.