Name: Spicy Dubai Lentil Soup with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 g dried red lentils, rinsed; 200 g boneless chicken thighs, diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 medium tomato, chopped; 1 tbsp tomato paste; 1 tsp cumin powder; 1/2 tsp paprika; 1/2 tsp turmeric; 1/2 tsp cayenne pepper (adjust to taste); 1.5 L chicken broth (or water); 30 ml olive oil; Salt and pepper, to taste; Fresh coriander, chopped (optional); Squeeze of lemon juice (optional); Chilli flakes (optional)

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Spicy Dubai Lentil Soup with Chicken

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Dive into the warm, inviting flavors of Spicy Dubai Lentil Soup with Chicken! This dish features tender chicken pieces perched atop a rich, aromatic lentil broth brimming with spices and fresh herbs. The beauty of this soup lies in its flexibility—feel free to adjust the spice levels and toss in any seasonal vegetables you have on hand. Perfect for a cozy meal or a gathering, this soup brings a taste of Dubai right to your home kitchen.

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Asia

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g dried red lentils, rinsed
200 g boneless chicken thighs, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 medium tomato, chopped
1 tbsp tomato paste
1 tsp cumin powder
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper (adjust to taste)
1.5 L chicken broth (or water)
30 ml olive oil
Salt and pepper, to taste
Fresh coriander, chopped optional
Squeeze of lemon juice optional
Chilli flakes optional

Equipment

Deep fryer or large pot
Chef's knife
Cutting board
Mixing spoon
Ladle

Method

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until the onion is translucent.
Stir in the diced carrot and cook for an additional 3-4 minutes until slightly softened.
Add the diced chicken thighs and cook until they begin to brown, about 5-7 minutes.
Sprinkle in the cumin, paprika, turmeric, and cayenne, allowing the spices to toast for 1-2 minutes until fragrant.
Stir in the chopped tomato and tomato paste, combining well. Cook for another 2 minutes.
Pour in the chicken broth and add the lentils. Bring to a gentle boil.
Lower the heat and let simmer for 20-25 minutes, or until the lentils are tender and the soup thickens slightly.
Season with salt and pepper to taste. Remove from heat and let rest for 5 minutes before serving.
Serve hot in bowls, garnished with fresh coriander, a squeeze of lemon juice, and a sprinkle of chili flakes as desired.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 23gFat: 7gSodium: 640mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 150IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Notes

For a vegetarian twist, substitute the chicken with additional vegetables like zucchini or mushrooms, and use vegetable broth instead.
This soup can be stored in the refrigerator for up to 4 days, and it reheats beautifully on the stovetop.
Don’t hesitate to get creative with your toppings—try adding a dollop of yogurt or a sprinkle of nuts for added texture! Enjoy your cooking adventure!

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Spicy Dubai Lentil Soup with Chicken