Chicken and Red Lentil Soup

Soup is not quite good enough to describe this dish. It has a vibe of it’s own! This recipe is an absolute delight—easy to prepare and absolutely bursting with flavour.

Don’t forget to take it to another level by dunking in warm, buttered bread or Shemin’s Award Winning Chapatis and Naans.

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The star of the show

Gluten free

Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.

(38)

Mild

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

3 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 tbsp tomato paste
50g Shemin’s Indian, Goan, or Massaman Curry Paste
75g dry red lentils, rinsed until the water runs clear
2 large carrots, diced
750ml chicken stock
250g cooked shredded chicken
coriander and sliced spring onions for serving

How to make Chicken and Red Lentil Soup

In a large pot over medium-high heat, heat the olive oil. Add the onions and cook until lightly golden, about 5 minutes. Add the garlic and cook until fragrant, one more minute.
Turn the heat to low and stir in the tomato paste, Shemin’s Curry Paste, and a splash of water. Cook until the spices are fragrant, and everything is well-coated in the paste, about 1 minute.
Turn the heat back up to medium-high. Add the lentils, carrots, and chicken stock, and bring the mixture to a boil. Simmer until the lentils and carrots are soft, about 20 minutes.
Stir in the cooked shredded chicken and garnish with fresh coriander and spring onions, if desired
Serve with buttered bread or Shemin’s Indian Breads.

Tips

Tips:

Store any leftovers in an airtight container. They will last around 4 days in the fridge.
You can also freeze the soup for up to 3 months. I recommend freezing it in individual portions for easier thawing. To reheat, thaw in the fridge overnight and microwave until heated through or reheat on the stovetop.
You can add more vegetables and omit the chicken to make this soup vegan.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Chicken and Red Lentil Soup

Serves