Red Lentil Chicken Soup

Name: Red Lentil Chicken Soup
Total time: 55 min
Yield: 8
Ingredients: 3 medium carrots, peeled and diced; 3 celery stalks, diced; 1 medium yellow onion, chopped; 6 cloves garlic, finely minced; 2 tbsp olive oil; 28 oz can plum tomatoes, drained, rinsed, and chopped; 2 cups dried red lentils, rinsed; 2 cups cooked chicken breast, shredded (optional); 1/2 cup flat-leaf parsley, chopped (plus extra for garnish); 1 large turnip, chopped; 8 cups vegetable stock; Salt and black pepper to taste

🍽 8 servings ⏱ 55 min 📝 6 steps

Red Lentil Soup with Chicken and Turnips — a flavorful, free‑flowing review with cooking insights, ready in about 55 minutes, plus serving ideas and honest tweaks.

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Ingredients

3 medium carrots, peeled and diced
3 celery stalks, diced
1 medium yellow onion, chopped
6 cloves garlic, finely minced
2 tbsp olive oil
28 oz can plum tomatoes, drained, rinsed, and chopped
2 cups dried red lentils, rinsed
2 cups cooked chicken breast, shredded (optional)
1/2 cup flat-leaf parsley, chopped (plus extra for garnish)
1 large turnip, chopped
8 cups vegetable stock
Salt and black pepper to taste

Instructions

Heat oil in large pot, saut onions, garlic, and carrot until softened.
Stir in cumin, turmeric, paprika.
Add chicken, lentils, broth, and tomatoes.
Bring to boil then simmer 25 minutes.
Season with salt and pepper.
Serve warm with lemon wedges.