Chicken and Lentil Soup
Nothing says comfort quite like a bowl of hot chicken soup – especially when it’s enriched with earthy lentils for extra flavour, texture and nourishment.
This hearty soup comes together in under 30 minutes [see note below], making it perfect for busy weeknights or whenever you’re craving something wholesome and satisfying. Finish with crumbled feta and a spoonful of rose harissa for a gentle kick of heat and a touch of indulgence.
Serve with warm, crusty bread and enjoy every comforting spoonful.
Recipe
- Sauté the Chicken: Melt the ghee in a large saucepan or stockpot over medium-high heat. Drop in the thin chicken thigh strips and stir-fry for 3–4 minutes just until the outside is sealed and the meat is no longer pink.
- Sweat the Vegetables: Toss the chopped onion, cubed carrot, garlic, and ginger directly into the pan with the chicken. Sauté the mixture for about 3–5 minutes until the onions become translucent and soften, taking care not to let the aromatics brown or burn.
- Bring to a Boil: Pour in the thoroughly rinsed split red lentils (or toor dal) along with your choice of stock or water. Stir in the sea salt, cracked black pepper, and turmeric powder. Bring the entire pot up to a rolling boil.
- The Simmer (Choose Your Method):
- Stovetop Method: Once boiling, clamp down the lid and drop the heat to a gentle low simmer. Let it cook undisturbed for about 45 minutes until the lentils break down completely and naturally thicken the broth.
- Pressure Cooker Method: Secure the lid of your pressure cooker or Instant Pot. Cook on high pressure for 10 minutes, then perform a quick pressure release.
- Garnish & Assemble: Ladle the thick, steaming soup into deep bowls. Top each serving with a bright squeeze of fresh lemon juice, a scattering of creamy crumbled feta, and a dollop (about half a teaspoon) of rose harissa. Serve immediately alongside thick slices of warm, toasted pide bread.
💡 Chef Notes & Tips
- A Quick Timing Clarification: While the intro mentions the soup coming together in under 30 minutes, this is entirely true if you use the pressure cooker method (10 mins cook time). If you are simmering it traditionally on the stovetop, budget a full 45 minutes for the lentils to soften beautifully!
- Red Lentils vs. Toor Dal: Split red lentils will dissolve quickly into a smooth, creamy texture. If you choose to use toor dal (split pigeon peas), ensure they are rinsed exceptionally well; they will retain just a tiny bit more bite and add a lovely, nutty depth to the soup.
- The Flavor Accent: Do not skip the combination of salty feta and smoky, floral rose harissa at the end! It transforms a simple, rustic chicken soup into a beautiful, multi-layered dish.
