Lebanese Chicken Lentil Soup

Source: cookinwithmima.com

Created by Mariam E.

Made with a handful of simple ingredients, this Chicken Lentil Soup is full of flavors, super easy to make, and is such a healthy soup. Despite using mostly pantry staples, this soup is super filling on top of being budget friendly.

Prep Time: 5 mins | Cook Time: 55 mins | Total Time: 1 hr | Servings: 8

Ingredients

• 1½ cup red lentils dry
• 2 cups shredded chicken cooked, any cut
• 2 cups onions petite diced
• 1½ cup shredded carrots
• 4 cups chicken broth low sodium
• 4 cups water
• 1 tsp. black pepper or less to taste
• 2 tbsps. olive oil light tasting
• ⅓ cup white rice uncooked, rinsed ( I used Jasmine)
• ½ tsp. cumin powder
• ¼ cup lemon juice fresh squeezed
• 3 tbsps. Italian parsley fresh, finely chopped plus more for garnishing
• salt to taste

Serve with

• fried or baked pita
• fresh lemon wedges

Instructions

1. Wash the lentils really well in a bowl until the water does not look cloudy anymore. Drain the water and set aside.
2. Bring a large pot over medium-high heat and add the olive oil. Fry the onions until caramelized in color.
3. Add in the washed lentils, shredded carrots, rinsed riced, cumin powder and black pepper. Mix and sauté for a couple of minutes then add in the chicken broth, salt and water. Adjust salt to taste.
4. Cover, but crack the lid oven just a little. Reduce the heat to medium low. Allow the soup to cook very well until the lentils and rice have almost dissolved. Takes about 40 minutes.
5. Add in the cooked shredded chicken, parsley and lemon juice. Cook covered for another 10 minutes. The soup should not be too runny or thick. Right in between is perfect.
6. Remove from heat and allow to cool for a few minutes before serving. Garnish with some fresh parsley and serve with a side of baked/fried pita bread and lemon wedges.

Notes

• Use only red lentil for this recipe. Different lentils have different cook times. The red lentils breaks down quicker to give your soup a thicker consistency. They are found almost at all grocery store, but can be found mostly at bulk foods and middle eastern stores.
• Always rinse the red lentil very well, until the water color can be seen through.
• I love using shredded chicken thighs but they can use chicken breast or a different cut of chicken if you like.
• The soup should not be too runny or thick. Right in between is perfect for me. But you can make it as you prefer. I suggest you let the soup rest for a couple minutes before serving it as the lentils and the rice will help the soup thicken some more as it cools.
• Definitely serve with some pita bread. I LOVE having mine with fried pita.

Nutrition