Ingredients
Equipment
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
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!
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!