40-Minute Lemony Red Lentil Soup with Chicken and Spinach

40-Minute Lemony Red Lentil Soup with Chicken and Spinach

PREP TIME: 20 MINUTES MINS COOK TIME: 21 MINUTES MINS TOTAL TIME: 41 MINUTES MINS

SERVINGS 4

Ingredients:

7 SPICE BLEND

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon sumac
• ½ teaspoon ground chillies/chili flakes/Aleppo pepper

LEMONY LENTIL SOUP

• 2 tablespoons olive oil
• 1 large shallot, small dice (about ½ cup diced shallots)
• 2 sticks celery, small dice
• 2 medium carrots, small dice
• 3 cloves garlic, minced
• 2 tablespoons 7 Spice Blend (see above)
• ½ teaspoon lemon zest
• 1 ¼ cups split red lentils
• 5-6 cups chicken stock (depending on how thick/thin you want your soup)
• 1 tablespoon Tamari
• sea salt and ground black pepper to taste
• 2 cups shredded cooked chicken
• 4 cups baby spinach, lightly packed
• 1-2 tablespoons fresh lemon juice
• chopped parsley for serving (optional)

Notes: You might find that the Tamari makes this soup salty enough! I would add that in, stir, give it a taste, and go from there. Same goes for the lemon. I really love a lot of acidity in my food, so I use a full 2 tablespoons. I would start with 1 tablespoon and see how you like it first. I love serving this with a bit of chili crisp on top. The spice blend makes enough for about 2 batches of soup. If you want to make this ahead, I recommend making it right up to the point of adding the Tamari. Cool it down and pack into containers. Then reheat portions with fresh lemon juice and the spinach. This keeps the flavor of the lemon intact and the spinach from getting too squidgy.

Instructions:

1. Make the spice blend. In a medium bowl, combine the garlic powder, onion powder, paprika, coriander, dried thyme, sumac, and ground chillies. Stir together until combined and set aside.
2. Heat a heavy-bottomed pot over medium heat. Once it’s hot, add the olive oil and swirl it around. Add the shallots, celery, and carrots to the pot and stir. Sauté this mixture for 10 full minutes, or until vegetables are soft on the edges and shallots are translucent. If the vegetables are browning too fast, lower the heat.
3. Add the garlic, 7 spice blend, and lemon zest. Stir and sauté until fragrant, about 1 minute.
4. Add the red split lentils and stir. Add the chicken stock and stir. Place the lid on top of the pot, slightly askew, and bring the soup to a boil. Once boiling, lower the heat to a simmer. Simmer until lentils are soft and breaking apart, about 10-12 minutes. Keep checking in and stirring it up here and there.
5. Add the Tamari to the soup and stir. Give it a taste and then season with salt and pepper to taste. Add the shredded cooked chicken and spinach, stirring until the spinach is wilted.
6. Stir in the lemon juice and check the soup for seasoning one more time. Serve the soup hot with chopped parsley if desired.