Tomato Lentil Soup with Chicken
A thick and hearty lentil soup with black beans and chicken in a tomato broth
Servings: 6
Ingredients
- 1 onion or leek
- 2 stalks celery
- 3 carrots
- 1 Tbsp bacon fat or olive oil
- 900 ml chicken broth (900ml) 4 cups or 1 carton
- 540 ml can black beans, rinsed and drained 19 oz
- 796 ml canned diced tomatoes 28 oz
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1 tsp salt adjust accordingly based on sodium levels of other ingredients
- 1 ½ - 2 cups chopped cooked chicken
- ¾ cup split red lentils
- ½ cup water if soup seems to thick
- 1 Tbsp lemon juice fresh squeezed is best
- ¼ cup chopped fresh cilantro or parsley half in soup, half for garnish
- cracked black pepper if desired for garnish
- minced green onion if desired for garnish
- spoonful of yogurt if desired for garnish
Instructions
- Mince onion or leek, chop celery and carrot. Slowly sauté in large soup pot on low-medium heat in bacon fat or olive oil until very soft and golden.
- Add chicken broth, diced tomato, black beans, chipotle peppers and cumin. Bring to a simmer for 30 minutes. Taste and season accordingly with salt.
- Rinse and drain lentils. Add to soup along with chopped chicken. Simmer for 10 minutes. Add up to ½ cup water if soup is too thick.
- Add lemon juice and chopped herbs. Stir and remove from heat.
- Serve hot with any combination of herbs, black pepper, green onion and yogurt for garnish.¼
Notes
Chipotle peppers in adobo sauce have a sweet, smoky spicy flavour. The small amount in this recipe will add a mild amount of heat. If serving to those who do not wish to have any heat, you could substitute a pinch of smoked paprika.