Chicken & Red Lentil Soup

Chicken Red Lentil Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tbsp. olive oil
  • 1 large red onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1  1/2 cups red lentils
  • 6 cups chicken stock
  • 2 medium boneless, skinless chicken breasts, quartered (3/4 lb. total)
  • 1 cup canned unsweetened coconut milk
  • 2 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground allspice
  • 3 cups thinly sliced rainbow chard


1. In a large pot, heat the oil over medium. Add the onion, garlic and ginger; cook, stirring occasionally, until softened, about 4 minutes. Stir in the lentils, the stock and 2 cups water; bring to a boil over high.

2. When the mixture comes to a boil, add the chicken, reduce the heat to medium and cook until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a plate. Let cool, then chop into bite-size pieces.

3. Stir the coconut milk, spices and 2 cups chard into the soup; season with salt and pepper. Cook over medium until the flavors meld, about 5 minutes. Stir in the chicken; divide among 4 bowls. Top with the remaining 1 cup chard.