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- Dish type
- Bean and lentil soup
- Lentil soup
- Red lentil soup
This is a really cheap easy to make soup that has a lovely wholesome comforting taste and can be knocked up in a few minutes. If you want chuck in some left over bits of chicken or turkey.
5 people made this
- 1 medium onion, minced
- 1 tablespoon extra virgin olive oil
- 2 medium carrots, sliced
- 1 medium potato, cubed
- 2 generous handfuls (400g) red lentils
- 2 chicken stock cubes
- 900ml (1 1/2 pt) boiling water
- salt and pepper
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Fry the onion in oil for 5 minutes in a large saucepan or stock pot. Add all other ingredients and then pour over the boiling water and bring to the boil. Simmer until the lentils are very soft, approximately 40 minutes.
- If the mixture is too thick simply add more water. Season to taste (go easy on the salt as the stock cubes have a lot of salt). Either leave as a chunky soup or hand blend it for a smoother finish.
Serve with chunky crusty bread.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Gorgeous and easy to make!!!!!!-31 Jan 2014
Slow Cooker Chicken and Red Lentil Soup
Do you watch Saturday Night Live? I love it. I’ve had an obsession since high school. I will admit, I no longer stay up that late, but I do religiously catch it the next day on Hulu or DVR. The point of the SNL reference is this do you remember the segment on The Weekend Update with Seth and Amy called “Really?” Well, I gave Mother Nature a big “REALLY?” this morning when I woke up and looked out the window. Seriously, I’m so incredibly over this fricking snow. I’m not sure how much longer I can take it. I also can’t handle another school snow day.
Since, it’s freezing out, and there is snow (grrr) on the ground, I decided to make a warm, stick to your ribs, kind of soup. I realize that the cold weather will eventually fade, and my soup making days will be over until next year. I may as well do it while I can. I knew I wanted to make a lentil soup because earlier in the winter I experimented a little with them and finally perfected a chicken lentil soup. I usually get the green lentils, but this time my daughter was at the store (it was probably a snow day!) and in an effort to get her away from the cookies, I distracted her by asking her to help me decide on what kind of lentils to get. She chose the red. So, there I was, with red lentils, wondering how they’d hold up in the slow cooker. Well, I’m please to say, they did spectacular. Now, I will say, they no longer resemble lentils. But, they gave this soup an excellent flavor and thickness that just warms you right up. I also made it with chicken thighs, where I usually use chicken breasts, so I’m sure that helped too. Sometimes, the secret to clean eating, and not going broke, is getting what’s on sale, which was the case with the chicken thighs.
This is another super simple slow cooker recipe. I hope you’ll give it a try. It’s very tasty and all you have to do is throw everything in and wait. Enjoy!
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No one mentions defatting the liquid. Surely there must have been a lot of fat after cooking the chicken thighs. Mimsie
Made this for the second time - first time thought it was very bland & tasteless. This time - following some of the suggestions - I used twice the onions, and 4 C chicken broth plus 2 C water, 2 C of red lentils and 1.5 t tumeric. Think I may just stir the "jammy"onions & garlic in so it is the consistency of french onion soup. Also thinking about using cilantro instead of parsley.
Followed the advice of other reviewers and added more lentils than the recipe called for, and extra lemon juice. It turned out surprisingly well and had more flavor than I was expecting. This is a recipe you can easily riff on with more spice or other herbs. I added greek yogurt instead of regular yogurt at the end for some extra tanginess and it was healthy and delicious.
I did not think that this had much flavor.
Really yummy! I only used four cups of water, but think I'll increase the lentils next time too. It needed a lot of salt, but my lemon was hard so that might've been the problem. Will definitely make it again!
Very satisfying. Used whole red lentils, about a cup and a half. Loved the dish. Certainly the jammy onions are a big part of it. Plan to make this a lot!
delicious! this is my go-to recipe when I don't know what to make. love love it!
Red Lentil Dal Soup
basmati rice and some homemade (and sometimes store bought) naan.
The cook time for this recipe is 40 minutes but most of the time is spent waiting for the lentils to cook. At the end you have a choice to keep it chunky or use an immersion blender to make it smooth. And then after that, it&rsquos time to serve and eat!
lentils are budget friendly, healthy, and always stocked in my kitchen!
Vegetables &ndash because we always need more veggies, we&rsquoll be adding garlic, onion, carrot and celery into this Lentil Dal.
Spices &ndash cumin is my favorite, so we&rsquore adding that in, along with turmeric, salt and pepper.
Lemon &ndash Lemon juice is going to even out the taste at the end, don&rsquot skip this, it&rsquos a must-have. Tip: You can also use lime, gives it a slight different taste, but tastes delicious too.
Instant Pot instead? Ok here&rsquos how. Sauté the garlic, onion, carrots and celery. Add vegetable broth, lentils, cumin, turmeric, salt and pepper and stir. Seal the Iid and cook at high pressure for 10 minutes. Use the quick release, and then stir in the lemon juice. Serve.
Looking for more homemade Indian Recipes? Try my Slow Cooker Butter Chicken recipe too!
Before we get started, a few words about the ingredients. It’s important to use red lentils, as opposed to another variety they cook quickly, add wonderful flavor and thicken the soup nicely. They won’t hold their shape once cooked — that’s okay, they are intended to break down and give the soup a hearty texture. And Garam Masala is a fragrant Indian spice blend typically containing peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores (McCormick makes it as part of their Gourmet Collection), but if your regular supermarket does not carry it, you can always find it at Whole Foods or just substitute curry powder.
Begin by chopping the vegetables and apple. I use a food processor if you do the same, be sure to roughly chop the vegetables first, so that they process evenly. And be sure process only until the mixture is roughly chopped, not puréed.
Heat the oil in a large pot. Add the Garam Masala and cook for about 30 seconds, until fragrant.
Add the vegetable/apple mixture.
Cook, stirring frequently, until the mixture is softened.
Add the chicken broth, coconut milk, lentils, ginger and salt. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until the lentils are tender and starting to break down.
Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary.
Ladle the soup into bowls and sprinkle generously with fresh chopped cilantro. Serve with lime wedges.
9 Flavorful, Fat-Burning Lentil Recipes
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CornAndLentilSoup DINNER 30 soup and stew
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Lightly season chicken thighs all over with salt and set aside.
Heat oil in a medium pot over medium-high. Add onion, season with salt, and cook, stirring occasionally, until golden brown, 12–15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon set aside for serving.
Return pot to medium-high heat pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes.
Using tongs, transfer chicken to a cutting board let cool slightly. Shred meat with 2 forks or your hands discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
Ladle soup into bowls drizzle with yogurt and top with reserved onion mixture, dividing evenly.
How would you rate Chicken-Lentil Soup With Jammy Onions?
I just love this soup, have made it 10+ times. I usually use 4 cups of chicken broth and 2 cups of water instead of all water, reduces the need to season with a lot of salt.
I just made this for the 3rd time. I gave it 5 stars because it was fantastic exactly as written. I can't stand when people give a recipe 5 stars after they've modified it to their own liking. That's like giving yourself 5 stars, but not the recipe. So, like I said, delicious just as is, and I ate the leftovers every day for lunch until it was gone. Buuuuut. because it reminded me a bit of Indian lentils I make from time to time, I did start adding a little curry, garam masala, and cayenne the last 2 times and yum! What makes this so good is the chicken thighs! I almost always use breast meat, but the tenderness of the thigh meat is amazing, and Iɽ never substitute breast with this. However, this last time I made it I did use boneless-skinless just to save time and thought it would be healthier and it was still just as good. I highly recommend this recipe with or without changing it.
all in all, this is very good, but I made a few modifications that I think make it easier and more flavorful. Rather than make the onions separately, I just caramelized them in the rendered chicken fat and incorporated them into the soup. This gave it a slight French onion soup vibe and more depth to the broth. Also rather than water I used home made stock. Couldn't really taste the turmeric but you could add almost any spice you desire in this. also good to add in any greens you want should you feel the urge.
Why are there so many BA recipes that involve adding insane amounts of water? I used 4 cups and still felt like it was too much, I will probably use 3 next time. As other readers did I also browned the chicken thighs first, then cooked the onions in the chicken fat. Also added about 1 tbsp grated ginger and some red pepper flakes. Came out really good just needed some tweaking !
Solid, but not fantastic--needs a bit more oomph in terms of flavor/spicing--the bites that don't have the onion topping in them don't have a ton of flavor, so it's probably worth adding some garam masala or something in with the turmeric. I browned the chicken thighs ahead and then cooked the onions and garlic in a mixture of oil and rendered chicken fat, but I should have at least doubled or tripled the onions as well.
I had forgotten how quickly this recipe comes together! So simple and so, so good. I quadruple the amount of onions I make because they are absolutely delicious, they totally make the meal.
This is the THIRD time I'm making this, it's been one of my favorite quarantine meals. I seriously just think about this soup sometimes. It's definitely a pleasantly surprising dish, I didn't expect it to be so good. I sometimes don't want soup for dinner because I don't think they feel like full dinners, but this soup is incredible. So incredible that I'm writing a review for a SOUP RECIPE, like the oldest person on earth.
So easy! I wanted to make this a little heartier to eat for lunches during the week, so I toasted a can of chickpeas with the onion to add at the end as a topping. It was delicious! Besides that addition, I would highly recommend making just as it is.
I almost always have a batch of this soup in the fridge or freezer! It’s one of my favourite BA recipes! Easy, delicious and works super well to freeze and store! I usually use boneless, skinless chicken thighs for convenience!
I love this recipe and I’ve made it many times. It’s SO good and easy. I streamline the process by caramelizing the onions in a separate pan, while the Lentils/chicken cook in a pot (vs waiting for the onions to finish before cooking the chicken).
I'm not a heavy user of tumeric, so I was intrigued to try this recipe. I followed exactly as written and found the soup flavorful and filling. However, I was not a huge fan of the heavy taste of the tumeric. When I make this again. and I will. I will substitute the tumeric with a curry powder which may give it better complexity and balance.
LOVE LOVE LOVE THIS RECIPE! Simple, and delicious. The jammy onions really take it up a notch. Great crowd pleaser too.
Made this for the second time today. Amazingly good. I recommend following exactly as written. I love how simple this is yet results in a complex layering of flavors!
I have been preaching the gospel of this recipe for a while and have made it a handful of times, but last time I added some sweet potato and cooked bacon in there. Really really good. Thanks
Smoked Chicken, Quinoa & Red Lentil Soup
What you’ll need to for 6 servings:-
- 500g smoked chicken thighs
- 1 x one litre salt reduced chicken stock
- 1 litre hot water
- 1 + 1/2 cups red lentils
- 1/2 cup red quinoa
- 1/2 cup frozen sweet corn
Garnish: olive oil, chopped fresh parsley and freshly milled black pepper
Remove the skin and debone the smoked chicken thighs. Reserve the bones to cook with the stock. Diced the flesh and side aside.
Add chicken stock, hot water and the bones in a 3 litres pot. Cover the pot with a lid and allow the stock over high heat until it starts to boil. Keep an eye on the pot to make sure the stock does not boil over. When the stock is boiling, add red lentils and quinoa and allow the mixture to cook over low-medium heat (with a lid tilted at an angle on the pot to prevent the stock from overflowing) until the lentils are soften and mushy, resembling porridge. Add more water if necessary as the cooking progresses .
Then stir in the frozen sweet corn and diced chicken. Make sure you stir the bottom to make sure the mushy lentils do not stick. Continue cooking the soup until it reaches boiling point again and it is done. Add more water if you want a runnier consistency. Garnish with parsley, black pepper and a light drizzle of olive oil. Boy, it was so good with warm crusty bread!
This book talks about the food philosophy of one degree of separation and to raise awareness on how food is made and grown. According to Matthew, the ideal is to be one step away from the source of your produce. However, practically. the closest thing to achieve this is to shop at local farmers’ markets. I am still reading through the book but his lentil soup recipe really stood out to me. For those who embarked on this food philosophy, the actual recipe from his book is as follows:-
Red Lentil, Fennel and Chicken Slow Cooker Soup
This thick and satisfying soup has tailgating or sidelines or post-game meal written all over it.
This is the Story of The Day I Became a Tailgating Football Mom. Or something like that.
So, I live in New York City. If you’ve never been, it looks much as it does on tv. Lots of people, tall buildings, subways, commerce, noise. I love it, and smile acceptingly when people often comment, “Oh, I love to visit but I wouldn’t want to live there.” That’s cool . More overpriced gyros for the rest of us.
And both my kids play football. One of the first things any non-New Yorker will say upon hearing that is “WHERE? Where do they play? That’s so weird.”
These are reasonable questions. The answer is that they play some games at competing schools’ fields, when those schools are in the surrounding boroughs or suburbs. And their practices and “home games” take place on Randall’s Island, a strange little island across the East River that has a large number of sports fields dispersed amongst a few structures such as a Golf Center, a Sewage Treatment Plant, and a Mental Hospital.
This thick and satisfying lentil soup has tailgating or sidelines or post-game meal written all over it.Tweet This
Only when I put things like this down on paper do I realize how odd it sounds. And how I am actively confirming non-New Yorkers perceptions that we live a very singular existence here in our fair city.
Anyway, the first time I made this soup I ended up bringing it to Jack’s football game, right in the slow cooker. Gary (who is now a 23-year veteran New Yorker) thought this was just plain odd (even though he grew up in Worcester, Massachusetts, where I gather things like this happen all the time.) We left without the soup, but thenI said “the heck with that” (I did not say heck), and I I went back up to get the big old pot of hot soup.
On the car ride there Gary kept asking where I would put the soup, and how I would serve it, as though I was planning to bring crème brûlée and a blowtorch to the field. The boys had already left for the game had they been home they would absolutely have lent their voices to the “this-is-so-weird” protest.
We arrived at Randall’s Island, and luckily got the really, really good field, the one upwind of the Sewage Plant, and with actual bleachers. Someone had actually brought a table for people to drop off snacks on (thus solving the problem of where I would put it), and I dropped off a ladle and some plastic bowls and spoons next to it (thus solving the problem of how I would serve it).
It was the final game, the Super Bowl, of their league, against their arch rival school, and tensions were high. I will spare you the blow by blow, and jump right to the part where my kids’ school won, completing their first second undefeated season in the history of the high school. (It’s like I just discovered the italics key for the first time, and I am born again as a writer).
Oh, and the soup? Gone. And adorable 16-year old girls came up to me all night, and said, “Did you make the soup – it was so good!” which I may or may not need to tell you makes a middle aged woman feel terrific.
God, that was a long story. Anyway, this soup is pretty good, thick, fragrant with cumin and coriander, kind of dal-like in personality. I would definitely add the fresh parsley at the end, though the football game is purely optional.
Other Great Slow Cooker Recipes:
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