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Lentil and Chicken Soup

Lentil and Chicken Soup Recipe

Erica Dinho
5 from 3 votes
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 1903 kcal


  • 1 cup chopped onion
  • 2 garlic clove minced
  • 3 chopped scallions
  • 1 ¼ cup dried lentils
  • Salt and pepper to taste
  • 1 cup potato peeled and diced
  • ¼ teaspoon cumin powder
  • 2 carrots peeled and diced
  • 2 tablespoons tomato paste
  • 8 cups chicken stock
  • 2 large boneless skinless chicken breast, cut in half
  • ¼ cup fresh cilantro or parsley to garnish


  • Place the onion, garlic and scallions in a blender with 1 cup of chicken broth, blend until everything is mixed.
  • Place in a pot and add the rest of the the chicken stock and lentils, then bring to a boil.
  • Reduce the heat to maintain and add the potato, cumin, carrots, tomato paste and chicken. Cover and continue cooking for about 45 minutes or until the lentils are soft.
  • Remove the chicken breast and put them on a plate to cool. Shred the chicken and return it to the pot. Season with salt and pepper. Add fresh cilantro and serve with rice


Calories: 1903kcalCarbohydrates: 72gProtein: 154gFat: 107gSaturated Fat: 30gPolyunsaturated Fat: 23gMonounsaturated Fat: 45gTrans Fat: 1gCholesterol: 515mgSodium: 1251mgPotassium: 2852mgFiber: 22gSugar: 14gVitamin A: 6600IUVitamin C: 38mgCalcium: 165mgIron: 13mg
Keyword lentil soup
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