Lentil and Chicken Soup

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 1.2 g
  • Cholesterol: 34.1 mg
  • Sodium: 318.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 21.4 g

View full nutritional breakdown of Lentil and Chicken Soup calories by ingredient
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Easy, low ingredient recipe. High protein, low calories and fat. Easy, low ingredient recipe. High protein, low calories and fat.
Number of Servings: 8


    3 chicken breasts, without skin
    1 small red onion, diced
    2 stalks celery, diced
    1 carrot, diced
    2 cloves garlic,minced
    1 pound lentils, dry
    8 cups water
    1 cup crushed tomatoes
    1/2 cup cilantro, diced
    8 cups water
    2 cubes chicken boullion
    1 tbs crushed red pepper, optional


Place onion, celery, carrot, and garlic in a food processor to finely dice. Saute until soft in dutch oven. Add boullion, chicken, crushed tomatoes and 8 cups of water. Boil for 15 minutes. Remove chicken and shred. Replace chicken, add cilantro and crushed red pepper to taste. Cook another 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user CHELLEKERN.

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Member Ratings For This Recipe

  • Very Good
    Pretty good - 11/27/14

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  • When do you add the lentils? How long do we need to cook them? - 1/11/13

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  • Incredible!
    Made for dinner and enough for leftovers - 9/11/11

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  • Very Good
    Dee-lish dish. I sauteed the onion in olive oil and used homemade broth and a bay leaf. I also used parsley instead of cilantro. - 5/31/10

    Reply from CHELLEKERN (6/2/10)
    Glad you liked it! I forgot to add in my directions that I steam fry in water to avoid the use of oil so your dish has a few more calories/fat.

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