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Slow Cooker Chicken and Lentil Soup

An easy meal-prep for your week of lunches – enter slow cooker chicken and lentil soup! This spice blend is savory and flavorful, and the lemon juice added at the very end ties it all together. Lentils are a great source of plant-based protein and fiber, ensuring this soup will keep you full and focused for hours!
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Course: Dinner
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6
Calories: 580kcal

Equipment

  • Slow Cooker

Ingredients

  • 1 Tbsp. olive oil
  • 1 yellow onion (diced)
  • 3 large carrots (diced into ¼-in. half moons)
  • 3 garlic cloves (minced)
  • 1 ½ tsp. turmeric
  • 1 ½ tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. paprika
  • 1 ½ tsp. sea salt
  • ½ tsp. black pepper
  • 8 cups low-sodium chicken broth
  • 2 cups green lentils (rinsed)
  • 1 ½ lb. boneless/skinless chicken thighs
  • 1 bunch of kale (with stems removed and leaves chopped)
  • Juice from 1-2 lemons
  • Fresh dill or parsley (for serving (optional))

Instructions

  • Heat a medium-sized skillet over medium-high heat.
  • Add olive oil. Once hot, add the onion, carrots and a dash of sea salt. Stirring occasionally, cook until veggies are soft, for about 7-8 minutes.
  • In the meantime, combine the turmeric, cumin, coriander, paprika, sea salt and pepper in a small bowl.
  • Add the minced garlic and spices to the carrot and onion mix. Stir until the veggies are covered. Cook, stirring continuously, for 2 minutes.
  • Transfer the cooked veggies to the base of your slow cooker.
  • Add the chicken broth, green lentils and chicken thighs to the slow cooker and stir.
  • With the lid on your slow cooker, cook the soup on low for 7-8 hours or on high for 4-5 hours.
  • In the last 30 minutes of cooking, remove the lid and add the chopped kale. Stir, and then replace the lid.
  • After 30 minutes, remove and shred the chicken, then return it to the slow cooker. Stir in the lemon juice and serve with a fresh herb such as dill or parsley (if desired).

Notes

This recipe is even more delicious after the flavors mingle for a day or two, making it perfect for meal prep!
You can also cook a double batch and freeze the other half. Just make sure the extra broth will fit in your slow cooker!
Feel free to sub fresh spinach or another leafy green for the kale.

Nutrition

Calories: 580kcalCarbohydrates: 50gProtein: 42gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 111mgSodium: 689mgPotassium: 1330mgFiber: 22gSugar: 4gVitamin A: 5613IUVitamin C: 9mgCalcium: 102mgIron: 8mg
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Nutrition Facts
Slow Cooker Chicken and Lentil Soup
Amount per Serving
Calories
580
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
689
mg
30
%
Potassium
 
1330
mg
38
%
Carbohydrates
 
50
g
17
%
Fiber
 
22
g
92
%
Sugar
 
4
g
4
%
Protein
 
42
g
84
%
Vitamin A
 
5613
IU
112
%
Vitamin C
 
9
mg
11
%
Calcium
 
102
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.