Soups & Stews
Creamy Lentil & Chicken Soup with Parmesan Rind
Watch Henry make it
Ingredients
- 1 cup green or brown lentils, picked over and rinsed
- 1 cup chopped onion
- 1 cup diced carrots
- 2 tablespoons finely chopped garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 bay leaves
- 1 Parmesan rind
- 4 cups reduced-sodium chicken broth
- 1 (15-oz) can diced tomatoes
- 2 cups cooked shredded chicken breast
- ⅔ cup lite coconut milk
- 2 cups coarsely chopped spinach
- ¼ cup chopped fresh parsley
- 1 tablespoon white-wine vinegar
- ½ teaspoon salt, or to taste
Directions
- 1
Build the base
In a large stock pot or Dutch oven over medium heat, add the onion and carrots with a splash of the broth. Cook for 4-5 minutes, stirring occasionally, until softened.
- 2
Bloom the spices
Stir in the garlic, coriander, cumin, oregano, black pepper, and cayenne (if using). Cook for 30-60 seconds, just until fragrant.
- 3
Simmer with depth
Add the lentils, diced tomatoes, remaining broth, bay leaves, and Parmesan rind. Bring to a boil, then reduce to a steady simmer. Cover and cook for 20-25 minutes, until the lentils are tender.
- 4
Blend for creaminess
Remove and discard the bay leaves and Parmesan rind. Blend about half of the soup until smooth, then return it to the pot to create a naturally creamy texture.
- 5
Finish the soup
Stir in the shredded chicken, coconut milk, spinach, parsley, vinegar, and salt. Simmer uncovered for 3-5 minutes, just until heated through and the spinach wilts.
Serving Notes
- Finish with freshly cracked black pepper or a light Parmesan grate
- Optional yogurt swirl for contrast and brightness
- Serve with warm crusty bread or a scoop of black rice for a Protein Flip™ bowl
Why the Parmesan Rind Matters
- Adds deep umami and savory complexity without heaviness
- Enhances flavor while reducing the need for extra salt
- Creates the taste of a long-simmered soup in a fraction of the time
Chef Recommendation for This Recipe
- Want more texture + visible lentils? → Green lentils
- Want extra creaminess + softer body? → Brown lentils
Best of both worlds
- Use ½ green + ½ brown
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
