Lentil Soup with Roasted Chicken

Earthy, satisfying, and hearty enough for a main course, thick, rich lentil soup is perfect for a cold winter day. If the soup becomes too thick, thin with a little water, chicken or vegetable stock, or broth.

Lentil Soup


  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup diced leek (1 1/2 ounces)
  • 1/4 cup minced shallots (about 1 ounce)
  • 1/2 teaspoon minced garlic
  • 1 cup diced carrots (about 1 large carrot)
  • 1/2 cup diced celery
  • 1/2 cup celery leaves
  • 1/2 red pepper, chopped (my addition
  • 1 (15-ounce) can chopped tomatoes (about 1 1/2 cups)
  • 1/2 pound (2 cups) French green lentils, rinsed and picked over
  • 5 cups organic low-sodium chicken or vegetable stock (I used homemade chicken stock.)
  • 1 multibranch sprig of thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chopped roasted chicken (my addition)


  1. Heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the leek, shallots, and garlic. Cook, stirring, for about 3 minutes, until the shallots are translucent. Add the carrot, red pepper, celery, and celery leaves. Cook for about 3 minutes, until the celery is softened.
  2. Add the tomatoes, lentils, stock or broth, thyme, salt, and pepper. Bring to a simmer and cook, uncovered, until the lentils are soft, about 1 hour and 15 minutes. Add roasted chicken. The cooking time of the lentils may vary. Remove the thyme sprig before serving.

Recipe from The Ultra-Metabolism Cookbook by Mark Hyman, M.D.

A great cookbook!

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