Step 1

In a large Dutch oven or stockpot, heat olive oil over medium heat. Add chopped carrots, onions and leeks to the pot and cook for 7 to 10 minutes, stirring occasionally, until the vegetables are tender and softened. Stir in the cubed chicken breast and cook until the chicken is browned on all sides and no longer pink in the center, for four to five minutes.

Step 2

Once the chicken is browned, add the minced garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes to the pot. Cook for a minute, just until the garlic becomes fragrant. Be careful not to burn it. Pour in the chicken stock and bring the soup to a gentle simmer. Stir in the lentils, ensuring they are evenly distributed in the broth.

Step 3

Cover the pot and let the soup simmer on low heat for 25 to 30 minutes, stirring occasionally until the lentils have softened and absorbed some of the broth. If the soup thickens too much, you can add a bit more stock or water to reach your desired consistency.