Start by heating the olive oil in a Dutch Oven or a large soup pot over medium heat. Once the oil is hot, add the chopped onion, carrot, and garlic. Sauté for about five minutes, stirring occasionally, until the onion is soft and translucent. This step is crucial as it builds the flavor base for the soup.
Next, add the spices: turmeric, cumin, and smoked paprika. Stir them in and cook for another minute, allowing the spices to bloom and release their aromas into the oil.
Now, it’s time to add the red lentils and tomato paste. Stir well to coat the lentils. Then, pour in the chicken broth and mix until the tomato paste is dissolved. This will create a rich and flavorful broth.
Add the shredded chicken to the pot, ensuring it’s evenly distributed. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25 to 30 minutes. Stir occasionally, and keep an eye on the texture of the lentils.
As the soup simmers, the red lentils will soften and thicken the broth. You want them to be completely cooked through, so taste a few to check. If the soup is too thick, don’t hesitate to add a little more chicken broth or water to reach your desired consistency.
After simmering, take a moment to taste the soup. Adjust the seasoning with salt and pepper to your liking. This step is essential for balancing the flavors.
Once everything is perfect, remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley and chopped green onions. The vibrant colors will make it even more inviting.
Serve hot and enjoy! This Red Lentil Chicken Soup is perfect for cozy dinners and will keep you warm on those chilly winter nights.
