Do I have to soak my red lentils?

No, it's not necessary to soak red lentils; they cook quickly and don't require soaking like dried beans, making them great for quick meals, but you should always rinse them thoroughly first to remove dirt.

Are red lentils easy to digest?

Yes, red lentils are generally considered one of the easiest legumes to digest because they cook quickly and break down easily into a creamy texture. They have less insoluble fiber than black or green lentils .

Red Lentil Vegetable Soup with Chicken

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5 from 3 reviews

A hearty delicious high-protein meal with kale and mushrooms for rich umami flavor that’s nourishing and easy to digest.

Author: Ingrid DeHart
Prep Time: 15
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup, Main Dish
Method: Simmer
Cuisine: Gluten Free, Dairy Free, Vegan

Ingredients

Scale

1½ cups red lentils, rinsed
3 Tablespoons extra-virgin olive oil
16 ounces porta bella mushrooms, coarsely choppped
2 large onions, thinly sliced
6 garlic cloves, thinly sliced
3/4 pound boneless, skinless chicken thighs
1 teaspoon ground turmeric
2 teaspoons cumin
1 1/2 teaspoons coriander
Salt and freshly ground black pepper
4 cups kale, stems removed, coarsely chopped
1 cup chopped mix herbs (parsley, dill or mint)
2 Tablespoons fresh lemon juice
1 cup plain full-fat regular, Greek or coconut yogurt for garnish

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Instructions

Rinse the lentils in a strainer and set aside to drain.
Heat oil in a large pot over medium-high. Add the mushrooms and onions and cook, stirring often, until charred around the edges and tender, 10 to 12 minutes.
Add the garlic and cook, stirring often, until softened, 2 to 3 minutes.
Add the chicken, turmeric, cumin, coriander and season generously with salt and lots of pepper. Toss everything a few times so that the spices can coat the chicken.
Add lentils and stir. Pour in 8 cups water, turn the heat to high and bring to a boil. Adjust the heat to medium-low and cook, stirring occasionally, until the lentils have melded into a golden thick broth and the chicken is cooked through, 25 minutes.
Using tongs, remove the chicken thighs, let them cool slightly.
Add kale. Simmer 3-5 minutes until tender.
Shred the chicken and return to the pot. Sprinkle in the herbs and lemon juice, taste and season with salt and pepper as necessary.
Ladle the soup into bowls, then spoon a dollop of yogurt into the center, top with additional herbs.

Equipment

Staub 5.5 Quart Dutch Oven

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