Indian Spiced Red Lentil and Chicken Soup Recipe

Indian Spiced Red Lentil and Chicken Soup Recipe

How To Make Indian Spiced Red Lentil and Chicken Soup

Creamy coconut milk, tart-sweet apples, and hearty seasonings makes this red lentil and chicken soup dish a flavor-packed meal!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2tbspvegetable oil
  • 1tbspgaram masala,or curry powder
  • 3medium carrots,diced into ¼-inch chunks
  • 1medium yellow onion,finely chopped
  • 1honeycrisp apple,or Fuji, peeled, finely chopped
  • 2medium celery stalks,finely chopped
  • 6cupslow sodium chicken broth
  • 1cupunsweetened coconut milk
  • 1cupred lentils
  • ¼tspginger powder
  • ¾tspsalt
  • 2cupschicken,skinless, cooked
  • 6tbsplime juice,fresh, plus lime wedges, for serving
  • pinchcayenne pepper,optional
  • ½cupfresh cilantro,chopped, for serving


  1. Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, for 7 to 8 minutes, until softened.

  2. Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.

  3. Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired.

  4. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side, and enjoy!


  • Calories: 399.11kcal
  • Fat: 21.71g
  • Saturated Fat: 9.97g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 7.35g
  • Polyunsaturated Fat: 2.92g
  • Carbohydrates: 32.63g
  • Fiber: 5.00g
  • Sugar: 5.34g
  • Protein: 22.66g
  • Cholesterol: 35.00mg
  • Sodium: 415.58mg
  • Calcium: 54.01mg
  • Potassium: 724.45mg
  • Iron: 4.48mg
  • Vitamin A: 28.69µg
  • Vitamin C: 11.10mg
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