Nov 16 2016

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Chunky Lentil Soup

Chunky Lentil Soup

Chunky Lentil Soup

For the last three weeks, I’ve made the same dinner on Monday–Roasted Chicken with kale, carrots, and potatoes. Take a look at My Easy Roasted Crockpot Chicken and Kale for starting. (except I put it in a roasting pan, changed up the seasonings, and baked it in the oven at 375º F 1.5-2 hours).

Does the same meal three weeks in a row sound boring?

Or smart?

Here’s another thought: It’s delicious and easy. Why change up what’s working?

Making food that is delicious and easy is better than smart.

When I made my menu plan for the week, I knew I was going to make lentil soup on Tuesday. I use the Menu Planner app (affiliate link) to help make planning easy for me.

Too tired to cook

As I headed back from a guitar lesson and picking up my daughters, I felt tired. I didn’t want to cook. Peel carrots. Chop up and sauté onions. (These are the steps in my original recipe.) The thoughts drained me even more. Then I thought about last week when I added some of the leftover roasted veggies to my broccoli, chicken, and cheese soup–and how much better it was with the chunky add-ins. I smiled–this dinner was halfway already made. Easy peasy lemon squeezy (I hear my 7-year-old daughter’s mantra in my mind.)

In the kitchen

Once in the kitchen, I set my sous-chef in motion to pick chicken off the bone. I drain the lentils and put them in the pot. I add 6 cups of water, the remains of a jar of spaghetti sauce from the refrigerator, and 2 teaspoons of salt. I put the lid on and set the stove temperature to high. Once the pressure cooker reaches pressure, I turn the temperature down to just below medium, and put the timer to 12 minutes.

My assistant takes half the chicken (we had a lot more left over than I thought) and the remaining roasted veggies (kale, baby carrots, and potatoes) and cuts them with kitchen scissors.

When the timer sounds, I quick release the pressure cooker and take the lid off. I stir the soup and add all of the meat and veggies–along with the jellied drippings from the pan. (That meaty gelatin is packed with flavor. Skim the fat if you like, but don’t throw out all that flavor.)

I let the add-ins get hot and adjust my seasonings by adding about 1/2 tsp salt more.

Dinner is ready.

We add sour cream and cheese as a garnish, but this soup tasted awesome just as it is.

Print the Chunky Lentil Soup

Chunky Lentil Soup

This is a new favorite recipe in our family, the chunky roasted add-ins make it better. Serve with sour cream or cheddar cheese, if desired.


  • 1 pound Lentils (soaked)
  • 6 cups water
  • 1 jar of spaghetti sauce
  • 2-2 1/2 teaspoons Salt (adjust to your tastes and health considerations)
  • 1-2 cups leftover roasted chicken
  • 2-4 cups of leftover roasted kale, potato, and baby carrots
  • drippings from roasted chicken


  1. Soak lentils 4 hours. Drain.
  2. Add spaghetti sauce, water, and salt.
  3. Cook at pressure 12 min.
  4. Quick release pressure.
  5. Add leftover chicken, veggies, and drippings
  6. Stir, heat, and serve.

I won over my kale-resistant eater

My littlest one bawks at eating kale. She made sure I knew on Monday that she had done the arduous task of eating her “no thank you” portion of kale. When it came to the chunky lentil soup, she ate it happily without complaint. Her opinion of the soup? ”I like it. Was there kale in my soup?” {Imagine my mommy victory dance.}

If you give this recipe a try, let me know

Or, if you change it up and some good suggestions, share it in the comments below.

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