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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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.

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Mild

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Gluten free Dairy free

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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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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.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Chicken and Red Lentil Soup

Serves