This easy Aleppo Pepper Spiced Dill Lentil Chicken Soup is a comforting warm bowl of tender chicken with carrots and celery in a hearty turmeric lentil broth with a hint of Aleppo peppers and fresh dill.
Table of Contents
Jump to:
- Easy Chicken Soup
- Simple Step-by-Steps Recipe
- Foolproof Soup
- A Global Influence
- What is Dill?
- What is Aleppo Pepper?
- The Variety of Lentils
- How to Use Dried Lentils?
- Ingredients with Steps
- Culinary Glossary
- Quick Cooking Tips Videos
- Instructions
- Side Suggestions
- Substitutions
- Variations
- Equipment
- Storage and Reheating
- Cooking tips
- Frequently Asked Questions
- Soup Recipes
- Poultry Recipes
- Subscribe to my YouTube Channel.
- 📖 Recipe
- Have a Comment or Question?
Easy Chicken Soup
In the realm of comforting and hearty soups, there's something truly special about an easy Dill Lentil Chicken Soup recipe. The best part? It's not just delicious on the day it's made, but the flavors come together even more beautifully the next day.
The great news is that this homemade soup is not only packed with flavors that the whole family will adore, but it's also an ideal choice for a weeknight dinner when you need a quick, nourishing meal.
Simple Step-by-Steps Recipe
In this post, I'll walk you through the simple steps to create this easy soup that combines the bold and warming kick of Aleppo pepper with the refreshing touch of dill, making it a go-to recipe for good things happening in your kitchen.
Foolproof Soup
This Dill Lentil Chicken Soup is perfect for you if you're just getting started in the kitchen. Why? Because it’s simple, hearty, and doesn’t require fancy techniques or hard-to-find ingredients. You’ve got protein-packed chicken, fiber-rich lentils, and fresh dill all working together to create a bowl of comfort.
Plus, lentils are a great go-to ingredient for beginners since they cook quickly and soak up all the delicious flavors. Whether you’re looking to make a wholesome dinner or meal prep for the week, this soup has you covered. It’s easy to make, super healthy, and, most importantly, it’s foolproof!
A Global Influence
While Dill Lentil Chicken Soup doesn’t have a specific origin tied to one culture, it draws inspiration from Mediterranean and Middle Eastern flavors. Dill is commonly used in Mediterranean cooking, while lentils are a staple ingredient across Middle Eastern, Indian, and even North African cuisines.
Chicken soup, of course, is a comfort food found in almost every culture, so this recipe is like a fusion of global influences brought together in one bowl.
The use of dill gives it a bright, fresh twist, while lentils add heartiness and nutrition, making it a great representation of how simple, everyday ingredients can cross borders and create something both familiar and unique!
What is Dill?
Dill is a fragrant herb that originated in the Mediterranean and parts of western Asia. It's known for its delicate, feathery leaves and a slightly sweet, grassy flavor with hints of anise and lemon.
In cooking, dill is incredibly versatile, often used to flavor soups, stews, and salads. It's also a key ingredient in pickling (I love pickles! How about you?), adding a fresh, tangy punch to pickles and fermented vegetables.
In cuisines from Greece to Russia, dill is celebrated for its ability to brighten up rich dishes, making it a popular choice in everything from creamy sauces to seafood. Its unique flavor pairs especially well with chicken, lentils, and other hearty ingredients, as it adds a refreshing balance without overpowering the dish.
What is Aleppo Pepper?
Aleppo pepper, oh how I love it! It’s a mild chili flake that comes from the Aleppo region in Syria, and it has this deep, earthy flavor that’s perfect for Mediterranean and Middle Eastern dishes.
Now, as someone who can handle some of the hottest peppers out there, I’ll tell you right now—Aleppo pepper is mild. But don’t let that fool you! Its subtle heat is balanced with a slightly fruity, almost raisin-like sweetness and a smoky edge.
It adds complexity without overpowering the dish, which is why it’s my go-to for Mediterranean flavors.
Aleppo pepper was the only pepper I would use to spice up my borscht recipe. It complements the earthy flavors beautifully! If you're not into face-melting heat but want to add depth to your cooking, Aleppo is the way to go.
The Variety of Lentils
Lentils come in several varieties, and each one brings something unique to your dishes. The most common types are brown lentils, which hold their shape well in soups and stews; green lentils, which have a peppery flavor and take a little longer to cook; and red or yellow lentils, which are often split and cook quickly into a soft, creamy texture—perfect for soups or purees.
Split lentils cook faster because their outer skin has been removed, and the lentil is halved, allowing them to break down more easily. If you’re in a pinch, canned lentils are a convenient option, but they’re already cooked and can sometimes be mushier than dry lentils.
Dry lentils give you more control over texture and flavor and are my go-to for recipes like this soup. They’re easy to cook, require no soaking, and have a longer shelf life—perfect for a beginner’s pantry!
How to Use Dried Lentils?
Use my quick reference chart to find the cooking time for your lentils. These lentils have their own unique taste profile and texture, making them suitable companions for certain dishes.
As a result, I chose the red lentils for their softness, but If you like lentils with more of a bite, change to what you like below. It's like a Mix and Match game. Now, this is your chance to experiment. Have fun!
| Type of Lentil | Texture | Cooking Time (Unsoaked) | Best For | Notes |
|---|---|---|---|---|
| Brown Lentils | Firm, holds shape | 20-30 minutes | Soups, stews, salads | Most common variety, versatile in dishes. |
| Green Lentils | Firm, peppery | 30-40 minutes | Salads, side dishes, soups | Great for dishes needing texture retention. |
| Red Lentils | Soft, mushy | 15-20 minutes (split) | Purees, soups, curries | Split for faster cooking, turns creamy. |
| Yellow Lentils | Soft, creamy | 15-20 minutes (split) | Dals, soups, stews | Often used in Indian dals, split variety cooks quickly. |
| Black (Beluga) Lentils | Firm, earthy | 25-30 minutes | Salads, grain bowls, soups | Holds shape well, resembles caviar. |
| Puy Lentils (French Green) | Firm, nutty | 30-40 minutes | Warm salads, casseroles | More delicate flavor, retains shape well. |
Tips to Remember
- Whole lentils generally take longer to cook than split varieties.
- Adjust cooking times based on your desired texture—cook longer for softer lentils, or check earlier for a firmer bite.
- Always rinse lentils before cooking to remove any dust or debris.
More Delicious Recipes to Try
- Aleppo Pepper Spiced Vegetarian Borscht
- Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
- Air Fryer S'mores Chocolate Chip Cookies
- Curry Lentil Turkey Stew
- Green Lentil Kale Stew
Ingredients with Steps
Starting with simple ingredients, let's begin this easy lentil soup recipe by seasoning the chicken thighs with onion, garlic, cumin, and ground white pepper powder with kosher salt for a good kick.
Then, brown it in olive oil in a heavy bottom pan like a Dutch oven. Remove the chicken and add the onions, carrots, and celery, and sweat until tender.
Next, add the chicken back and cover with chicken broth. When the chicken is cooked, remove it and set it aside to rest before shredding.
Then, to the pot, add split red lentils, turmeric powder, Aleppo pepper flakes, and kosher salt for seasoning. Once the lentils are cooked, add the chicken and fresh dill and serve! Super easy, right?!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
Ingredient
- Split Red Lentils - A type of lentil that has had its outer skin removed and been halved, allowing it to cook faster and break down into a creamy texture. Great for soups!
- Turmeric Powder - A bright yellow spice commonly used in Middle Eastern and South Asian cuisine, with a warm, earthy flavor and anti-inflammatory properties. It adds both a pop of flavor and color to the soup.
- Aleppo Pepper Flakes - A mildly spicy chili flake with an earthy, slightly fruity flavor. It’s commonly used in Mediterranean and Middle Eastern cooking and adds a warm, subtle heat.
- Chicken Broth - A flavorful liquid made by simmering chicken bones, vegetables, and seasonings in water. It’s used as a base to add richness to the soup.
What's the difference between chicken broth and chicken stock? Chicken broth is made from simmering meat and has a lighter flavor, while chicken stock is made from bones, giving it a richer, more savory base due to the gelatin released during cooking.
Techniques
- Brown - To cook the surface of food (in this case, chicken thighs) at high heat until it turns golden-brown, adding depth of flavor.
- Sweat - To cook vegetables (like onions, carrots, and celery) gently over low heat until they release their moisture and become tender, without browning. This process helps build the soup’s base flavors.
- Shredding - A technique where cooked chicken is pulled apart into smaller pieces, making it easier to eat and allowing the flavors to mix into the soup. Learn more about shredding chicken here.
Equipment
- Heavy Bottom Pan - A pan or pot with a thick base that distributes heat evenly, ideal for slow cooking. A Dutch oven is a perfect example, as it retains heat well and prevents burning. They come in two forms: Cast Iron and Enameled Cast Iron.
See the lentil chicken soup recipe card below for quantities.
Quick Cooking Tips Videos
- Mastering Flavor: Elevating Your Soups and Stews!
- Basic Celery Chopping Skills!
- How to Dice Onions
- Discover the Magic of Dill: Benefits & Chopping Tips!
Instructions
Follow these step-by-step pictured instructions to create a delicious and comforting dill lentil chicken soup that will warm your heart and delight your taste buds.
Massage the chicken well with the spices before searing to create an even golden brown crust.
Sear the chicken for at least 2 to 3 minutes for a juicy chicken.
Sweat the vegetables until the onions are cooked, releasing their aromatics to build the flavor foundation for the soup.
Covering the vegetables while they sweat helps cook them faster without losing moisture.
Add the chicken back and cover it with chicken broth; cooking in the broth will deepen the liquid flavor for a good chicken stock.
Since this is not a thick stew, the broth will completely cover the chicken and vegetables.
Remove the tender chicken and let it rest for five minutes to allow the juices to redistribute to prevent dry chicken.
Add the lentils. Red split lentils quickly cook in about 10 to 15 minutes to cook.
Add the Aleppo peppers and turmeric powder for an excellent heat, earthy taste, and deep color.
Shred the chicken to the size of your liking.
Shred the chicken to the size of your liking.
Using fresh dill gives the soup its subtle, herby refreshing flavor.
Combine all ingredients well before serving.
Side Suggestions
For a complete meal, serve with sides of crusty bread and a fresh house salad with your favorite vinaigrette.
Substitutions
Dairy Free
- Yay! This soup is already dairy-free!
Gluten-Free
- Bonus! This is already gluten-free too.
Vegetarian
- Chicken Thighs - Use shredded oyster mushrooms for a similar presentation, or just omit the chicken or the need to substitute it; it will still be a delicious soup. I make it this way sometimes.
Convenience
- Chicken Thighs - Use a fresh whole chicken, rotisserie chicken, leftover chicken, chicken breasts on the bone, or boneless skinless chicken breast. Just remember that raw bone-in chicken takes longer to cook, and be sure to remove and discard the chicken carcass.
- Split Red Lentils - You can use other lentils. But know that they take a longer time to cook.
- Green lentils typically take about 25-30 minutes to cook, retaining their firm texture, making them also perfect for salads and side dishes.
- Brown lentils cook in approximately 20-25 minutes, ideal for soups and stews.
- Yellow lentils usually soften in 15-20 minutes, which is great for Indian dals.
- While black lentils, or beluga lentils, can take around 20-25 minutes and maintain their shape and texture, perfect also for salads and hearty dishes.
- Aleppo Pepper Flakes - You can substitute this with regular red pepper flakes, but remember, these are much hotter, so use the amount you prefer.
- Fresh Dill - You can get away with using dried dill or dried thyme or an addition of bay leaves. This will, of course, change the taste profile of the dish, but with all the ingredients in this recipe, they will complement each other.
- Turmeric - You might get away with adding a pinch of saffron, giving it an earthy taste and the desired yellow-orange color.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Spicy Lentil Soup - For some like me, Aleppo peppers are not that spicy; if you wish to make it hotter, add Calabrian peppers or red pepper chili flakes. If doing so, you will want to deepen the profile of the soup by adding tomato paste; this process does increase the recipe's cooking time.
- More Vegetables - For a more hearty soup, add small diced potatoes, pumpkin, or squash.
- Hot and Cool - For a palette-pleasing temperature effect, add a dollop of sour cream. This will especially work well with the spicy lentil soup version.
- Vegetarian Creamy Red Lentil Soup Recipe - Omit the chicken. Use vegetable broth. Add a couple of bay leaves and thyme to the sweating vegetables. Remove the bay leaf after the lentils are cooked and puree in the pot with an immersion blender or a countertop one.
Equipment
- Medium Dutch Oven - Using a heavy-bottomed pot, such as a Dutch oven, for soups provides even heat distribution and retention, preventing hot spots and scorching, which can be common with lighter pots.
- This results in a more consistent and flavorful simmer, ensuring your soups are cooked to perfection without constant stirring or worrying about burning, especially when the soup thickens with the lentils.
- For this recipe, I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven with a Lid. It's great on stove tops, ovens, and grills, taking temperatures up to 500 degrees Fahrenheit!
Kitchen Must Haves - Find other tools I use here.
Storage and Reheating
- Refrigerator - To store in the fridge, you can place the warm chicken lentil soup recipe in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or flat in a labeled freezer-sealing bag. Doing this will ensure it will last for up to 3 months.
- Reheating - To reheat your dill lentil chicken soup, warm it gently on the stovetop or in the microwave, and if it’s thickened, just add a splash of water to loosen it up for the perfect consistency.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking tips
- Tender Chicken - To enhance the flavor of your chicken lentil soup, add the chicken towards the end of the cooking process, preventing it from becoming overcooked and maintaining its tender texture.
- Meal Prep - Use this easy chicken lentil soup recipe for meal prep. Make a double batch to freeze half as instructed under the "Storage" section and place the rest in small containers to take on the go!
- Control the Salt - When it comes to salt, it’s always easier to add more than to take it away!
- Start by seasoning the chicken with kosher salt, but go light. As you add ingredients like chicken broth (which can be salty), taste the soup as it cooks. If it starts to taste too salty, add a splash of water or a bit more broth (if it's low-sodium).
- You can also balance salt with acidity, like a squeeze of lemon, or sweetness, like carrots or a touch of honey. Always taste before serving and adjust if necessary. Remember, it's easier to add salt toward the end than to fix an overly salty soup!
- Know When it's Done - Lentils cook surprisingly fast, but the time varies depending on the type.
- For split red lentils like in this soup, they usually take about 15-20 minutes to become tender.
- The key is to check for doneness: they should be soft but still hold their shape (not completely mushy unless that’s the texture you're aiming for).
- For other types of lentils like brown or green, you might need closer to 30-40 minutes.
- Always taste a few lentils during cooking—if they’re tender and no longer crunchy, they’re done!
Frequently Asked Questions
Yes, you can substitute dried dill for fresh dill in this recipe, but use about half the amount since dried dill is more concentrated in flavor and depth.
Absolutely! Simply omit the chicken, use vegetable broth instead, and add your favorite meatless protein, shredded oyster mushrooms or extra lentils for a hearty vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Super simple. Great for meal prep, too!
Yes, this soup freezes well. Allow it to cool completely, transfer it to airtight containers or freezer bags, leaving some room for expansion (due to the broth), and store it in the freezer for up to 3 months.
Soup Recipes
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
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📖 Recipe
Dill Lentil Chicken Soup
Ingredients
Chicken Seasoning
- 1 pound chicken thighs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- ½ teaspoon ground white pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
Soup Base
- 1 small onion chopped
- 1 medium carrot chopped
- 2 ribs of celery chopped
- 1 ½ quart low-sodium chicken broth
- 1 cup split red lentils
- 1 tablespoon turmeric powder
- 1 teaspoon Aleppo pepper flakes
- ½ teaspoon kosher salt
- ¼ cup chopped fresh dill
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Chicken: Season the chicken with onion powder, garlic powder, cumin powder, ground white pepper, and kosher salt.
- Sear the Chicken: Heat olive oil on medium-high heat in a Dutch oven or soup pot and brown the chicken for 2 to 3 minutes on both sides. Remove and set aside.
- Sweat Mirepoix: Add the onions, carrots, and celery into the pot, combine well and cover. Let it release moisture and steam for 5 minutes, Stirring halfway through.
- Cook the Chicken and Vegetables: Add the chicken back in an even layer. Then, add the chicken broth, cover, increase the heat to high, and bring to a boil; it may take 15 to 20 minutes.
- Then, uncover the pot once the soup base begins to boil by showing steam escaping rapidly.
- Shred the Chicken: Remove the cooked chicken, set aside, and let it rest for at least five minutes, then shred. While the chicken rests, add the lentils, turmeric powder, Aleppo pepper flakes, and kosher salt and combine well.
- Cook the lentil until tender, for about 10 to 15 minutes.
- Finish the Soup: Add the shredded chicken to the pot along with the dill, and taste for seasoning to your preference.
Video
Notes
Nutrition
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