Lentil, Chicken, Vegetable Soup

lentil soup1

This. Soup.  Yum.  This is a really hearty soup, and serves as a perfect warming and filling meal!  I got the idea for this soup from the following pin.


I changed it up quite a bit though.  Mainly, because, I don’t eat white potatoes, and I normally replace them with turnips or rutabaga, but when I went grocery shopping, they had none of these!!!  So, I opted  for butternut squash to replace the potatoes.  I also added chicken for a bit more protein.  Lastly, instead of canned fire roasted tomatoes, I made my own roasted cherry tomatoes.  Oh!  And I forgot to add the spinach at the end (whoops!), so my soup doesn’t contain spinach.  The result?  Pure bliss!  This is the perfect fall/winter meal to leave you completely satisfied while really packing in the nourishment for your body!



  • 1 pint cherry tomatoes
  • 2 Tbsp. olive oil, divided
  • 3 Tbsp. Apple cider vinegar
  • 2 Butternut Squashes, chopped
  • 1.5 lbs. chicken breast, boiled and torn into bite size pieces
  • 3 carrots, chopped
  • 1 red onion, chopped
  • 1 cup green lentils, prepared as described on the package
  • 1 tsp. garlic powder
  • 4 cups chicken broth
  • sea salt, to taste


1.) Start by preparing your tomatoes.  Preheat the oven to 400 degrees.  Wash your cherry tomatoes, then place on a baking sheet.  Drizzle with 1 Tbsp. olive oil and sprinkle with the apple cider vinegar.  Place in the oven and bake at 400 degrees for 25 minutes.

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2.) While your tomatoes are cooking, prepare your other veggies (chopping) and your chicken (boil and tear into pieces).

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3.) In a large pot, heat the remaining Tbsp of olive oil over medium heat.  Add the onion and carrots and cook for 5-7 minutes until the onions are tender.  Add all the other ingredients to the pot, increase the heat to high and bring to a boil.  Reduce heat and simmer until the squash is tender (about 10 – 15 minutes).

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4.) Transfer to a bowl, season with sea salt and serve.

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Delicious!  Enjoy! 🙂

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