Kayla’s Chicken & Ginger Soup with Red Lentils

If you’re looking for a dish that is both light and nourishing, look no further than Kayla’s Chicken & Ginger Soup with Red Lentils. Loaded with protein and fiber, this soup is packed with flavor and comfort. Perfect for chilly nights or days when you need a comforting meal that won’t weigh you down. Not only is this dish easy to prepare, but it’s also loaded with health benefits that are sure to make you feel satisfied and satisfied, both inside and out.


  • 6 chicken boneless thighs with skin on
  • 1 diced brown onion
  • 2 peeled and diced carrots
  • 2 stalks of celery diced
  • 1 parsnip peeled and diced
  • 1 turnip peeled and diced
  • 2 tomatoes washed and diced
  • 1⁄2 packet of McKenzie’s red split lentils
  • 1 tbs minced ginger
  • 1 tbs minced garlic
  • 1⁄2 tsp thyme
  • 1⁄4 tsp pepper
  • 1.5lt chicken stock


Heat a large pot to medium/high heat and add chicken thighs, skin side down to the pot. Let sear/brown on both sides. Now, place everything except lentils into the pot, cover with stock and bring to the boil. Once boiling, add the lentils then stir, now turn down heat to a simmer and allow to cook, stirring often.

After 20 minutes cooking time, gently remove the chicken thighs. Discard skin and shred or cube the chicken meat then add back to the pot. Once lentils and vegetables are soft, the soup is ready to eat. Serve with some crusty bread.