Middle Eastern Green Lentil Soup (With Chicken and Herbs)

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This Iranian-style soup is full of bold and fragrant ingredients. Packed with filling lentils, beans, chickpeas and rice is a real “throw in what you got” type of soup – but it definitely works.

We are by the finish line of winter (fingers crossed), so we should make the most out of it with big bowls of super hearty and filling soups. This recipe will definitely tick all of the boxes for this snuggly feeling we are looking for.

I know that lentils might not be the most appealing and something you will choose as soon as you see it but believe me when I say you might be missing out on great spices, herbs, and unexpected ingredients combinations. Especially with middle eastern cuisine which can really pack tones of flavours.

Middle Eastern Green Lentil Soup With Chicken and Herbs

Uncommonly Delicious

Print Recipe

Prep Time 10 mins

Cook Time 1 hr 10 mins

Course Soup

Cuisine Iranian, Middle eastern

Servings 4

Ingredients

  

• 1/3 cup Green Lentils
• 3 Chicken Thighs skinless and boneless
• 1 Red Onion
• 3 Garlic Cloves
• 1 tbsp Turmeric
• 1 cup Red Kidney Beans
• 1 cup Chickpeas
• 1/4 cup Rice
• 500 ml Vegetable Stock
• 500 ml Water
• 1/4 tsp Salt
• 100 g Fresh Dill
• 50 g Fresh Coriander
• 50 g Fresh Parsley
• Lemon
• Greek Yoghurt

Instructions

 

• Preheat the oven to 200C. In a large pot heat 2 tbsp of olive oil and add finely chopped onion with a pinch of salt. Cook until soften – for about 10 min. Add crushed garlic cloves, drained chickpeas, red kidney beans, lentils, and turmeric. Give it a mix and cook for 2 min. Follow with 500ml of water and bring to boil. Cover the pan and let it simmer for around 40min.
• Meanwhile, season the chicken thighs with salt and pepper and place in a baking tin. Drizzle with1 tbsp of olive oil; roast in the oven for 25-30 min.
• Once the lentils are soft and tender add rice and vegetable stock. Bring to boil, cover with a lid and let simmer for further 12 min – until rice is cooked.
• When the chicken is ready and cool enough to handle, shred the meat. Add to the soup roughly chopped fresh herbs and cook for 5 min.
• Serve with a dollop of Greek yoghurt and some fresh dill on top. Squeeze lemon juice on top and enjoy.

Keyword beans, chickpeas, herbs, lentil, middleeastern, Soup