Description
Warm, hearty, and nourishing—this Lentil and Chicken Soup with Sweet Potato is the ultimate comfort food. Packed with protein, fiber, and natural sweetness, it’s a healthy weeknight dinner or meal-prep favorite.
Ingredients
- 1 lb (450 g) chicken breast or thighs, diced
- 1 cup red or green lentils, rinsed
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add diced chicken and cook until lightly browned.
- Stir in cumin, paprika, thyme, salt, and pepper. Cook for 1–2 minutes to release flavor.
- Pour in chicken broth and add lentils. Bring to a boil.
- Add diced sweet potatoes and bay leaf. Reduce heat, cover, and simmer for 25–30 minutes, until lentils and sweet potatoes are tender.
- Adjust seasoning if needed. Remove bay leaf.
- Garnish with parsley or cilantro and serve hot with crusty bread or salad.
Notes
- Use red lentils for a creamier soup or green/brown lentils for a chunkier texture.
- For extra creaminess, blend part of the soup and mix it back in.
- Add chili flakes or cayenne for a spicy kick.
- This soup freezes well—perfect for meal prep!
- For a vegetarian version, replace chicken with chickpeas or more lentils and use veggie broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes