Step 1: Prep Your Ingredients

1. Chop the carrots, onion, and leek into bite-sized pieces.
2. Cube the chicken breasts into small, even-sized pieces for faster cooking.
3. Rinse the lentils thoroughly under cold water to remove any debris.

Step 2: Sauté the Vegetables

1. In a large Dutch oven or stockpot, heat the olive oil over medium heat.
2. Add the carrots, onion, and leek.
3. Cook for 7–10 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Brown the Chicken

1. Add the cubed chicken to the pot with the vegetables.
2. Stir and cook for 4–5 minutes, or until the chicken is browned and no longer pink on the outside.

Step 4: Add the Aromatics

1. Stir in the minced garlic, salt, cumin, thyme, black pepper, smoked paprika, and crushed red pepper flakes (if using).
2. Cook for 1 minute, stirring constantly, to release the spices’ aroma.

Step 5: Add the Broth and Lentils

1. Pour in the chicken stock and stir to combine.
2. Add the rinsed lentils and mix well.

Step 6: Simmer the Soup

1. Bring the soup to a gentle simmer over medium heat.
2. Cover the pot with a lid and reduce the heat to medium-low.
3. Cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.

Step 7: Serve and Enjoy

1. 1. Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to suit your taste.
   2. Ladle the soup into bowls and serve hot.
   3. Optional: Garnish with fresh parsley, a drizzle of olive oil, or a squeeze of lemon juice for added brightness.