Ingredients
Main Ingredients
- 1 lb dried lentils
- 12 oz 3 boneless skinless chicken thighs, all fat trimmed
- 8 cups water
- 1 tbsp chicken Better than Bouillon
Vegetables and Herbs
- 1 small onion
- 2 scallions
- 1/4 cup chopped cilantro
- 3 cloves garlic
- 1 medium ripe tomato
Spices
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
- Salt (to taste)
Instructions
- Combine Ingredients in Pot: In a large pot, combine the dried lentils, trimmed chicken thighs, 8 cups of water, and 1 tablespoon of chicken Better than Bouillon. Ensure everything is evenly mixed and submerged in water.
- Simmer Chicken and Lentils: Bring the mixture to a boil, then cover and reduce heat to medium-low. Let it cook until the chicken is fully cooked through, approximately 20 minutes.
- Shred the Chicken: Remove the cooked chicken thighs from the pot and shred them using two forks or your fingers. Return the shredded chicken back into the pot with the lentils.
- Prepare Herbs and Vegetables: Meanwhile, finely mince the onion, scallions, cilantro, garlic cloves, and ripe tomato either in a food chopper or by hand to create a fresh aromatic mixture.
- Add Spices and Vegetables to Soup: Add the minced vegetable and herb mixture to the lentils and chicken in the pot. Then add 1 teaspoon garlic powder, 1 teaspoon cumin, 1/4 teaspoon oregano, and 1/4 teaspoon ground annato or Spanish paprika. Stir to combine.
- Finish Cooking Lentils: Cover the pot again and let the soup cook until the lentils are soft and fully tender, about 25 more minutes. Throughout this time, check for thickness and add a bit more water if necessary to achieve your preferred consistency.
- Adjust Seasoning: Taste the soup and adjust salt as needed before serving, ensuring a balanced savory flavor.
Notes
- Use better than bouillon paste for a richer broth, but low sodium chicken broth can be substituted.
- Ground annato provides a subtle earthy color and flavor; if unavailable, Spanish paprika or Sazon seasoning works well as alternatives.
- You can substitute boneless chicken breast if preferred, but thighs add more flavor and tenderness.
- If you prefer a smoother texture, use an immersion blender to lightly puree part of the soup before adding shredded chicken back in.
- For extra freshness, garnish with additional cilantro or a squeeze of lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
