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High-Protein Lentil and Chicken Soup with Cumin and Lemon
As soon as it gets cooler outside, this soup is on my menu every week. It comes together in one pot, tastes even better the next day and delivers nearly 40 grams of protein per bowl. I always make a double batch and freeze half.
A hearty, high-protein soup with red lentils, chicken thigh, carrot and spinach, seasoned with cumin and lemon. A meal soup for four, ideal for prepping ahead.
Ingrediënten
Voeding per portie
Bereidingswijze
- 1
Heat the olive oil in a large soup pot and brown the chicken pieces over high heat for 4-5 minutes. Remove from the pot and set aside.
- 2
In the same pot, sauté the onion, carrot and celery for 5 minutes over medium heat. Add the garlic, cumin and paprika and cook for 1 minute until fragrant.
- 3
Rinse the lentils and add them with the chopped tomatoes and stock. Bring to the boil, return the chicken to the pot and simmer gently for 25 minutes until the lentils are soft.
- 4
Stir in the spinach and let it wilt for 2 minutes. Season with the lemon juice, salt and pepper.
- 5
Serve with fresh coriander or parsley. Keep leftovers in the fridge for up to 3 days or freeze in portions.
A meal soup that actually fills you up
Red lentils and chicken thigh are a strong duo: the lentils provide plant protein, iron and fibre, the chicken tops it up to nearly 40 grams of protein per bowl. The fibre from lentils and vegetables keeps your blood sugar stable, so you do not crave sweets in the evening. Everything is unprocessed: no soup packet, no stock cube full of sugar and salt, just vegetables, pulses and spices.
Make it your own
Leave out the chicken and add 100 g extra lentils and a tin of chickpeas for a plant-based version. Want more heat? Add half a teaspoon of chilli flakes with the cumin. A spoonful of Greek yoghurt when serving makes the soup creamier.
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Pair it with movement
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High-protein soup recipes for dinner: this lentil and chicken soup is unprocessed, sugar-free, meal-prep friendly and freezer-proof.
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