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Home | Recipes | Golden Chicken Lentil Soup

Golden Chicken Lentil Soup

Published on September 1, 2023 by Stephanie Kay

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Filled with tender chicken, red lentils, curry powder, and creamy coconut milk, this chicken lentil soup is a hearty one-pot meal that is high in protein and fiber. This heart-warming and hearty meal is great for lunch, dinner, or an easy meal prep idea.

Chicken lentil soup with cilantro on top in a white bowl with a spoon and a tea towel.

If you like lentil curry and chicken soup, you are going to love this chicken lentil soup recipe! Not only is this soup full of flavor and color but it’s incredibly easy to make but it’s hearty nature is sure to keep you full for hours to come.

Over the years, I’ve probably made a dozen different variations of this soup. Whether you use chicken breast or chicken thighs, full-fat coconut milk or light coconut milk, mild or spicy curry powder, or kale or spinach, this soup seems to turn out perfectly every single time.

This easy chicken lentil soup recipe makes a hearty and healthy meal that works equally well for lunch or dinner. Whit up a double batch for dinner tonight and you’ll have leftovers for healthy lunches all week long.

Close up of a bowl with chicken and lentil soup in a white bowl on a dark background.

Why You’ll Love This Recipe

  • Quick and Easy – Made in one pot and ready in under 45 minutes, this lentil soup is simple and fast to make.
  • High in Protein – The combination of chicken and lentils makes this soup a protein-packed meal, with over 20 grams of protein per serving.
  • Full of Fiber – Filled with carrots, kale, and red lentils, this lentil soup contains 8 grams of fiber per serving.
  • Great for Meal Prep – This chicken lentil soup recipe keeps well in the fridge and freezer, which makes it a great make-ahead meal or meal prep idea.
Ingredients for golden chicken lentil soup: red lentils, coconut milk, broth, chicken breasts, curry powder, turmeric, salt, ginger, garlic, onion, carrots, and kale.

Ingredients for this Chicken Lentil Soup

  • Chicken Breasts – To add some lean protein to the soup. If needed, you can also use leftover chicken, cooked chicken thighs, or store-bought rotisserie chicken.
  • Red Lentils – To add additional vegetarian protein and boost the fiber content of this chicken lentil soup. If you don’t have red lentils, you can use green or brown lentils, however, it will slightly change the texture and flavor of the soup.
  • Curry Powder – To add some spice, heat, and flavor. Feel free to use mild curry powder if you don’t like spicy, or hot curry powder if you like things with a kick.
  • Turmeric – Ground turmeric enhances the golden color, adds flavor, and provides anti-inflammatory properties. You can use minced or grated fresh turmeric if you prefer.
  • Onion, Ginger, and Garlic – Some aromatics for additional flavor. You can use onion powder, ginger powder, or garlic powder if you don’t have fresh, but they will not provide the same depth of flavor.
  • Coconut Milk – To provide a curry-like texture and taste to the soup, both full-fat and lite coconut milk will work well. If you’re not a fan of coconut milk, you can use whole milk with a bit of heavy cream instead.
  • Chicken Broth – To make the broth and create a deeper flavor. Feel free to use low-sodium chicken broth if you prefer.
  • Carrots, Kale, and Cilantro – Some veggies for a boost of fiber and nutrients and a bit of cilantro to serve.
  • Olive Oil – To add some healthy fats and cook the veggies.
  • Salt and Pepper – To season the soup.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed, this soup is gluten-free.

To Make it Dairy-Free: No adaptations are needed, this soup is dairy-free.

Large pot with soup with cooked red lentils and chicken.
Large pot with cooked lentil soup with shredded chicken on top.

How to Make Chicken Lentil Soup

  1. Cook the veggies. Begin by cooking the onion, carrots, ginger, and garlic with olive oil in a large pot on the stovetop on medium-high heat until tender.
  2. Add the lentils and spices. When the veggies are tender, add the lentils and spices, and stir until well combined, the lentils are well coated, and the spices are toasted and fragrant.
  3. Add the broth and coconut milk. Cover the lentils and veggies with chicken broth and coconut milk and bring to a boil.
  4. Add the chicken and cook the soup. Add the raw chicken breasts to the soup, ensuring that they are completely submerged in the liquid, then reduce the heat to a simmer and cook until the lentils are tender, and the chicken is cooked through.
  5. Shred the chicken. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces.
  6. Add the green. Return the shredded chicken to the soup along with the kale and cook for a few more minutes until the kale is wilted and everything is well combined.
  7. Taste and serve. Taste the soup and season with additional salt and pepper as needed and then serve warm with a sprinkle of fresh cilantro.
Chicken and lentil soup in a large pot with chopped kale on top.
Cooked chicken lentil soup in a large pot.

Red’s Nutrition Tip

The use of full-fat coconut milk in this chicken and lentil soup ensures that it has a rich and creamy texture, however, it does make it a little higher in calories per serving. If you’d prefer to reduce the calorie content to support a calorie deficit, simply use light coconut milk instead.

Tips for the Best Chicken Lentil Soup

  • Give the vegetables time. Ensure that the onion and carrots are well coated in oil and softened before adding any other ingredients. This ensures you keep the flavor and provides a bit of sweetness to the broth.
  • Toast the spices until fragrant. Give your curry powder and turmeric a bit of time before adding the broth. This brings out their full flavor and aroma, which will be transferred to the soup.
  • Use full-fat coconut milk. While you can use any style of coconut milk in this soup, full-fat coconut milk will provide the creamiest texture.
  • Use an Indian curry powder. Curry powder is a mix of spices, and a wide variety of curry powders are available. The stereotypical yellow blend in grocery stores is designed to mimic the flavors of Indian cooking, which is recommended for this chicken lentil soup, however, Jamaican, Japanese, and Thai curry powders are available as well.
  • Use leftover chicken. If you want to save time, use leftover rotisserie chicken or leftover cooked chicken. Simply add the shredded chicken to the soup once the lentils are cooked.
Close up of golden chicken lentil soup in a large pot in a ladle.

What to Serve with Chicken Lentil Soup

This delicious soup is a balanced meal on its own, complete with protein, fiber, and healthy fat, however, it pairs well with crusty bread, fresh baguette, focaccia, and/or a side salad. You can also serve it with a dollop of yogurt or creme fraiche on top.

Do lentils need to be soaked for chicken lentil soup?

While it is best to rinse lentils before cooking and pick them over to remove any pieces of debris, the lentils do not need to be soaked for chicken lentil soup.

Can I use canned lentils?

I do not recommend using canned lentils in this chicken lentil soup recipe. Not only is it difficult to find canned red lentils, but cooking the lentils in the broth helps to break them down and create a creamy lentil soup.

Can you make chicken lentil soup in a slow cooker?

To make chicken and lentil soup in a slow cooker, add all the ingredients to the slow cooker and simmer the soup on low for 8 hours or high for 4 hours until the chicken is cooked. Once cooked, remove the chicken from the slower cooker, place it on a cutting board, and shred it into pieces before returning it to the soup. Stir everything until well combined, season to taste, and serve.

Can you make chicken lentil soup in an instant pot?

To make chicken lentil soup in an Instant Pot, place all the ingredients in an Instant Pot, stir to combine, and cover. Press the “soup” button and cook for 30 minutes until the pressure releases. Remove the chicken from the pot, shred it on a cutting board, then return it to the soup and stir until well incorporated.

Two bowls of golden chicken and lentil soup.

Storage + Reheating

To Store: Allow the soup to cool completely and then transfer to an airtight container in the fridge for up to 5 days.

To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the soup in individual portion-sized containers.

To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.

More Healthy Soup Recipes:

  • Chicken and Rice Soup
  • Roasted Red Pepper and Lentil Soup
  • Roasted Vegetable and Lentil Soup
  • Wild Rice Chicken Mushroom Soup
  • Chickpea Chicken Soup
  • Turmeric Chicken Stew
  • Chicken Peanut Stew
Print
Chicken lentil soup with cilantro on top in a white bowl with a spoon and a tea towel.

Golden Chicken Lentil Soup

Author: Stephanie Kay

This golden chicken lentil soup is high in protein, rich in fiber, packed full of flavor, and ready in under one hour making it a great weeknight meal! Not to mention, it makes great leftovers and works well for meal prep too.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 cup red lentils, dry
  • 2 chicken breasts, skinless and boneless
  • 14 oz. can coconut milk
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1″ fresh ginger, grated
  • 4 carrots, peeled and sliced
  • 2 cups kale, roughly chopped
  • 1 1/2 tablespoon curry powder
  • 1/2 tablespoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, to serve

Instructions

  1. In a large pot heat the olive oil on medium heat. Add onions, carrots, garlic, and ginger, and cook for 3-4 minutes until tender.
  2. Add lentils, curry powder, turmeric, salt, and pepper, and cook for an additional 30 seconds until fragrant.
  3. Pour in broth and use a spoon or spatula to scrape any bits off the bottom of the pot. Add coconut milk and again stir to combine.
  4. Add raw chicken breasts to the pot, ensuring they are submerged in liquid, and cook for 20 minutes, stirring occasionally to ensure the lentils don’t stick to the bottom of the pot, on a low simmer until the chicken is cooked through.
  5. Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-size pieces.
  6. Return shredded chicken to the pot with the chopped kale, stir to combine, and simmer for an additional 10 minutes.
  7. Season to taste with salt and pepper as needed and serve with fresh cilantro.
YouTube video

Notes

To Use Leftover Chicken: If you’d prefer to use pre-cooked chicken or leftover rotisserie chicken, skip adding the raw chicken breasts in step 4 and only cook the lentils for 15 minutes. While the lentils are cooking, shred the leftover chicken into small pieces and then add the shredded chicken as per step 7.

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    Comments

    1. Brennah says

      November 15, 2020 at 5:44 pm

      A hit with the whole family!

      Reply
      • Liz Herbst says

        October 18, 2023 at 9:20 pm

        This is delicious!! Easy to make, too. I had chicken thighs in the freezer, so I (thawed) used them.
        I’m going to serve it over some yummy black rice I have to make it a little more filling. Next time I might add some cut yellow potato to make more of a stew consistency.

        Reply
    2. Mary Quinlan says

      December 30, 2020 at 5:26 pm

      Delicious soup! So flavourful and filling. Great family recipe – my kids even like it 🙂

      Reply
      • Caroline says

        September 12, 2023 at 4:48 pm

        The recipe is easy to make and it’s so good

        Reply
      • Kathy says

        December 30, 2023 at 11:38 am

        I haven’t made this yet, but sounds amazing. Quick question….can this be made in a slow cooker? If, so..how long and on high or low?

        Reply
        • Stephanie Kay says

          January 1, 2024 at 12:10 pm

          Yes, there directions to make it in a slow cooker are noted in detail on this page above the recipe card. 🙂

          Reply
    3. Allyson T says

      February 15, 2021 at 2:04 pm

      Made this tonight. Super yummy comfort food. Definitely a hit!

      Reply
    4. Christine says

      March 21, 2021 at 9:59 am

      I LOVE making this soup

      Reply
    5. Amber says

      March 27, 2021 at 7:29 pm

      LOVE this one! A winter staple!

      Reply
    6. Ana says

      December 8, 2021 at 10:27 am

      May I use yellow lentil instead of red, pls?

      Reply
      • Stephanie Kay says

        December 8, 2021 at 5:36 pm

        Absolutely!

        Reply
    7. Chris says

      July 10, 2022 at 5:23 am

      Delicious soup…….perfect when recovering from the flu

      Reply
      • Stephanie Kay says

        July 11, 2022 at 8:21 am

        So happy you enjoyed it, thanks for sharing!

        Reply
    8. Jacqui says

      October 26, 2022 at 11:38 pm

      Will definitely be a winter staple in this house! So good.

      Reply
    9. Natalie says

      November 9, 2022 at 9:50 am

      This was delicious! The whole family loved it, and we’ll definitely be cooking it again. Thank you!

      Reply
      • Stephanie Kay says

        November 9, 2022 at 9:58 am

        I’m so happy everyone enjoyed it, thank you so much for sharing!

        Reply
    10. Maryssa Leiva says

      November 23, 2022 at 5:44 pm

      Great recipe super easy and flavorful. my picker eater (husband) loves it so much he ask for it regularly.

      Reply
      • Stephanie Kay says

        November 24, 2022 at 5:49 am

        I’m so happy you and your husband enjoyed it, thank you so much for sharing!

        Reply
    11. Angelina Wright says

      January 14, 2023 at 7:37 pm

      I made the soup today on a perfect cold day in Florida 🙂 It’s a winner in my book and I will definitely make it again.

      Reply
      • Stephanie Kay says

        January 17, 2023 at 8:51 am

        So happy you liked it, thanks for sharing!

        Reply
    12. Anonymous says

      January 23, 2023 at 1:02 pm

      really loved this stew, will definitely make again!

      Reply
      • Stephanie Kay says

        January 24, 2023 at 8:36 am

        So happy you liked it! 🙂

        Reply
    13. Deborah says

      January 30, 2023 at 3:39 pm

      If I have cooked shredded chicken and do not have to cook the raw chicken, do I just skip that step? How long do I cook the broth and coconut milk?

      Thank you.

      Reply
      • Stephanie Kay says

        January 30, 2023 at 4:29 pm

        Yes! Just combine all of the ingredients, as per the instructions, and cook the soup until the lentils are tender, roughly the same amount of time, then add the cooked and shredded chicken as per the step.

        Reply
    14. DW says

      April 9, 2023 at 7:10 pm

      Steph Kay for another win! So delicious – even without the frest ginger (which I didn’t have)! I threw in 1/2 tsp of cinnamon instead. Cheated and used pre-shredded chicken. Easy and fast.

      Reply
      • Stephanie Kay says

        April 10, 2023 at 8:34 am

        Amazing! So happy you liked them and love the swap and subs – not cheating, just clever cooking. 🙂

        Reply
    15. Kerry says

      May 2, 2023 at 3:26 pm

      Very good.

      Reply
    16. Nancy says

      May 2, 2023 at 5:14 pm

      Everyone loves this soup! I made it for a friend whose husband was in the hospital. She said it was the best soup she’d ever had. My daughter-in-law loves it so much she takes it to her mom who is battling cancer. Such a hearty, healthy, easy to make soup! This is a ‘must try’ recipe. You’ll be hooked!

      Reply
    17. Nancy says

      May 6, 2023 at 8:16 am

      .

      Reply
    18. Nancy says

      June 21, 2023 at 2:36 pm

      Making this for the upmteenth time. It’s delicious! Would it be ok to use boneless chicken thighs instead of chicken breast?

      Reply
      • Stephanie Kay says

        June 21, 2023 at 3:47 pm

        I have not tested it, but it could work. They may end up being a little rubbery if you boil them, so you may want to cook them separately (in a pan or baked them, for example) and the shred them instead. Let me know how it turns out if you try it!

        Reply
    19. Julie Shackett says

      August 7, 2023 at 5:28 pm

      Love this recipe! I make it without the chicken most of the time and it’s just as delish! Thank you!

      Reply
      • Stephanie Kay says

        August 8, 2023 at 5:56 am

        I’m so happy you like it, thank you so much for sharing!

        Reply
    20. Charity Martin says

      September 5, 2023 at 8:47 am

      Could you spinach instead of Kale?

      Reply
      • Stephanie Kay says

        September 5, 2023 at 10:12 am

        Absolutely!

        Reply
    21. Caroline says

      September 12, 2023 at 4:46 pm

      The recipe is easy to make and it’s so good

      Reply
    22. Patrice Taylor says

      September 13, 2023 at 1:57 am

      Best soup ever! I made it twice in one week. Delicious!

      Reply
    23. Faye says

      September 13, 2023 at 8:56 am

      Loved this soup, will be making it.

      Reply
    24. Anonymous says

      September 14, 2023 at 2:14 am

      This is one of our favourite family recipes. It’s really tasty and nutritious.

      Reply
    25. Monique says

      September 14, 2023 at 3:40 pm

      This soup is amazing! I made it last week for the first time and it was a hit with the whole family. Today, I made 4X the recipe and am freezing for many delicious meals this fall/winter!

      Reply
      • Stephanie Kay says

        September 15, 2023 at 7:46 am

        I’m so happy the family likes it, thank you so much for sharing!

        Reply
    26. Linda Hardy says

      September 17, 2023 at 1:40 pm

      Made it today. I made it slimming world friendly by cutting out the oil & using Alpro coconut milk as a A choice & It was still absolutely amazing. Will be making this again

      Reply
    27. Catherine Benn says

      September 23, 2023 at 5:23 pm

      I love your soups – just started on low carbs due to being diagnosed as pre diabetic borderline diabetic and researching healthy soups.
      Thank you

      Reply
    28. Rebecca Marsella says

      October 17, 2023 at 6:09 am

      Loved the soup. It is easy to make and perfect t for a cold night!

      Reply
    29. Elaine says

      November 10, 2023 at 7:31 pm

      So I am just finishing cooking this soup for the first time. I followed the recipe excactly and although it is very good, I think a splash of lime juice and a tsp of honey might give it a little zing without altering the wonderful flavour. Am waiting for my husband to come home to try a taste test….

      Reply
      • Stephanie Kay says

        November 11, 2023 at 6:45 am

        Thank you for sharing!

        Reply
    30. Sharon Garvey says

      January 2, 2024 at 4:22 pm

      This soup was so good that I made another batch after we finished the first one. Lots of flavor!

      Reply
    31. Diane Fox says

      January 2, 2024 at 5:01 pm

      I make this meal every week I just love it ❤️ this is my favourite meal

      Reply
    32. Barb says

      January 2, 2024 at 5:15 pm

      This soup was great!! I didn’t have kale so used red chard. I also didn’t have cilantro so just used some parsley.

      Made it late at night and ate it the next few days. We added goat cheese to it one meal which made it creamy and more filling with a smaller serving. It will be a regular recipe!!

      Reply
      • Stephanie Kay says

        January 3, 2024 at 10:48 am

        Love the swaps for red chard and parsley, Barb! hank you for sharing. 🙂

        Reply
    33. Brittney says

      January 5, 2024 at 4:26 pm

      Hello!

      Would dry brown lentils work instead? Thank you!

      Reply
      • Stephanie Kay says

        January 6, 2024 at 7:38 am

        Yes, but you will need to extend the cooking time slightly as they can take longer to cook. 🙂

        Reply
        • Anonymous says

          January 6, 2024 at 2:41 pm

          Okay good to know thank you! I went ahead and got red ones to use anyway. Excited to try this recipe!

          Reply
    34. Wendy says

      January 17, 2024 at 9:31 am

      Made this last night for supper. Creamy and delicious, very satisfying!

      Reply
      • Stephanie Kay says

        January 17, 2024 at 2:11 pm

        Thank you for sharing, Wendy!

        Reply
    35. Joan says

      February 13, 2024 at 3:05 pm

      Can I use veg broth?

      Reply
      • Stephanie Kay says

        February 15, 2024 at 7:17 am

        Absolutely! You can use water too. 🙂

        Reply
    36. Anonymous says

      March 3, 2024 at 10:22 am

      Can i ask what a serving is please. Would that be 1 1/2 cups

      Reply
      • Stephanie Kay says

        March 4, 2024 at 5:08 am

        The nutrition facts are based on 6 servings, so 1/6 of the recipe. The portion size can be any size you like. 🙂

        Reply
    37. Phil says

      July 22, 2024 at 11:59 pm

      Another winner, Steph. Such a vibrant & fresh flavour. I’ve made this several times. I used spinach instead of kale sometimes. Prep time for me is more like 30 minutes not 5. 700g of chicken thighs, good quality coconut cream plus 200ml of water were the only tweaks I made.

      Reply
    38. Tracy says

      September 2, 2024 at 5:38 pm

      Divine! This soup is definitely 5 star and is a one pot meal with all the protein from lentils and chicken. I make sure to add extra carrots and have used kale or spinach, both of which are delicious. This is truly a must-keep and frequently made recipe in our household.

      Reply
    39. Dottie says

      December 10, 2024 at 7:07 pm

      This is SO good! I made it in a pressure cooker and only cooked for 20 mins and then added the coconut milk and kale and then let that heat up for about 5 minutes. The lentils almost disappeared but it made the soup thick and creamy. Will for be making this again!!

      Reply
      • Stephanie Kay says

        December 11, 2024 at 8:47 am

        I’m so happy you enjoyed it, thank you for sharing, Dottie!

        Reply
    40. Dawn says

      January 13, 2025 at 8:49 am

      Easy, nutritious and the family loved it!

      Reply
      • Stephanie Kay says

        January 13, 2025 at 9:15 am

        Thanks for sharing, Dawn!

        Reply
    41. Masuma Salam says

      January 13, 2025 at 9:27 pm

      I made this today with whole chicken drumsticks to add more flavor to the broth from the bones. I also finished it with lime juice and honey for some brightness. It was wonderful! Did not expect to enjoy lentils so much

      Reply
      • Stephanie Kay says

        January 14, 2025 at 6:38 am

        Those sound like lovely additions, thank you for sharing, Masuma!

        Reply
    42. Tracy Armbruster says

      January 18, 2025 at 4:58 pm

      This soup is absolutely delicious and full of flavor! Made it exactly as outlined. Thanks for a wonderful, protein and fiber packed recipe. Also, I appreciate you sharing the tips. Will definitely be making this again (and again).

      Reply
      • Stephanie Kay says

        January 19, 2025 at 7:40 am

        Yay! Thank you so much for sharing, Tracy. 🙂

        Reply
    43. Dottie says

      January 23, 2025 at 12:28 pm

      We love this soup! I’ve made it twice now in a pressure cooker and just did it on high for 15 minutes and did a natural release for 10-15 and everything is cooked well. We leave out the onion and garlic due to dietary restrictions but it is still so flavourful!

      Reply
      • Stephanie Kay says

        January 23, 2025 at 4:59 pm

        I’m so happy you enjoyed it, and good tips on the pressure cooker! Thanks for sharing. 🙂

        Reply
    44. Heather Van Buskirk says

      February 25, 2025 at 10:20 am

      This was delicious! I used leftover cooked chicken, and spinach instead of kale. The whole family loved it.

      Reply
      • Stephanie Kay says

        February 25, 2025 at 2:22 pm

        Thanks for sharing, Heather!

        Reply
    45. Anna Ebersole says

      March 6, 2025 at 9:38 am

      can I use yellow lentils instead of red?

      Reply
      • Stephanie Kay says

        March 6, 2025 at 1:45 pm

        Yes 🙂

        Reply
    46. Carol Stephens says

      March 24, 2025 at 8:52 pm

      WE ENJOYED this soup, using leftover chicken instead of raw chicken. I didn’t have any kale or spinach, so substituted a bag a frozen peas. Red lentils are a great time saver and also full of protein.

      Reply
      • Stephanie Kay says

        March 25, 2025 at 7:38 am

        Thank you so much for sharing, Carol!

        Reply
    47. Kelsea says

      April 8, 2025 at 7:44 pm

      Great and healthy recipe. I served this over rice and it perfect.

      Reply
      • Stephanie Kay says

        April 9, 2025 at 6:40 am

        Thanks for sharing!

        Reply
    48. Rachel Al says

      May 19, 2025 at 9:00 pm

      This was really good! Thank you for the recipe!

      Reply
      • Stephanie Kay says

        May 20, 2025 at 3:02 am

        Happy you liked it!

        Reply
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