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Chicken & Lentil Protein Soup Recipe

A cozy, satisfying, plant-based “chicken” and lentil protein soup packed with flavor, fiber, and sass—perfect for busy days when you want nourishment without drama.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils washed
  • 1½ cups plant-based “chicken” chunks soy or wheat protein
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt adjust to taste
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander chopped

Method
 

  1. Heat oil in a pot and sauté chopped onion for 2 minutes until fragrant.
  2. Add garlic and ginger, then stir for 30 seconds to release aroma.
  3. Mix in carrots and celery, cooking for 3 minutes for slight softness.
  4. Add smoked paprika, black pepper, thyme, and salt, stirring well.
  5. Add lentils and pour in 4 cups vegetable broth.
  6. Bring to a boil, then reduce heat and simmer 20 minutes.
  7. Add plant-based “chicken” chunks, cook another 8 minutes.
  8. Finish with lemon juice and sprinkle fresh coriander before serving warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 268
  • Total Fat: 5g
  • Saturated Fat: 0.7g
  • Carbohydrates: 34g
  • Fiber: 9g
  • Protein: 18g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 22%
  • Vitamin C: 11%
  • Iron: 18%
  • Folate: 16%
  • Potassium: 14%

Additional Notes / Tips

  • Add chili flakes for extra attitude.
  • Swap lemon juice with lime for brighter flavor.
  • Use mixed lentils for a thicker texture.
  • Toss in spinach during the last minute for added nutrients.