Creamy Lentil & Chicken Soup with Parmesan Rind

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.

Bloom the spices

Stir in the garlic, coriander, cumin, oregano, black pepper, and cayenne (if using).
Cook for 30-60 seconds, just until fragrant.

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.

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.

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

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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

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