Curried Chicken-Lentil Soup
Curried Chicken-Lentil Soup is a delectable blend of flavors that brings warmth and comfort to any meal. The aromatic spices mingle with tender chicken and hearty lentils to create a dish that is as satisfying as it is nutritious. Perfect for cold evenings or when you need a nourishing boost, this soup will quickly become a favorite in your kitchen.
This recipe combines the earthiness of lentils with fragrant spices, creating a vibrant and nourishing bowl of goodness. The use of apples adds a subtle sweetness, perfectly balancing the savory elements of the curry. Whether you’re looking for a new family dinner staple or a delightful meal prep option, this Curried Chicken-Lentil Soup checks all the boxes. Homemade soups have a way of bringing people together, and this one surely will, offering a cozy atmosphere and delightful taste.
Why make this recipe
Making Curried Chicken-Lentil Soup is a rewarding experience, both in terms of flavor and health benefits. Lentils are an excellent plant-based protein source, providing essential nutrients while being low in calories. Combined with chicken, this soup becomes a powerhouse of nutrition that can help to keep you full and satisfied. The spices used not only add warmth to the dish but also carry numerous health benefits, including anti-inflammatory properties.
The vibrant colors and aromatic scents of this recipe are a feast for the senses, inciting excitement around the dinner table. This soup is incredibly versatile, meaning you can tweak and adjust the ingredients based on your preferences or what you have on hand. It’s a great way to utilize pantry staples while catering to both your taste and nutritional needs. Plus, you’ll be provided with a hearty, soul-warming dish that makes for wonderful leftovers.
How to make Curried Chicken-Lentil Soup
Crafting this Curried Chicken-Lentil Soup starts with gathering your ingredients and preparing your mise en place. The vibrant flavors are derived from combining fresh vegetables, spices, and protein, all working together in harmony. After preparing the ingredients, the next step is to pulse some scallions, jalapeño, ginger, cilantro, and garlic in a food processor until finely chopped. This forms the flavorful base that will be the backbone of the soup.
Once your base is ready, the aroma of spicy curry powder fills the kitchen as you toast it in a Dutch oven. The process elevates the spices and enhances their flavors, setting the groundwork for the deliciousness to follow. Adding in the creamy coconut milk creates a luscious texture that will envelop the lentils as they cook. The apple-scallion mixture is whisked until thickened, providing a delightful contrast to the soup’s rich mouthfeel. Subsequently, lentils and chicken broth join the pot, bubbling away until the lentils are tender and absorbing all those wonderful spices.
As the chicken simmers in the aromatic broth, the final seasoning comes together beautifully. With each step, the anticipation builds as the smells waft through your kitchen, drawing everyone to the table for a steaming bowl of comfort.
Ingredients
- 1 bunch scallions, chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 2 slices peeled ginger
- 1/2 cup fresh cilantro, plus more for topping
- 4 cloves garlic
- 3 cooking apples, peeled and roughly chopped
- 2 teaspoons curry powder
- 1 can light coconut milk
- Kosher salt
- 4 cups low-sodium chicken broth
- 1 cup dried red lentils, picked over and rinsed
- 1/2 pound skinless, boneless chicken breasts, cut into pieces
- Freshly ground pepper
Directions
- In a food processor, pulse the scallions, jalapeño, ginger, cilantro, and garlic until chopped. With the motor running, add the apples in batches and chop.
- Toast the curry powder in a Dutch oven over medium-high heat, stirring, about 1 minute.
- Whisk in the coconut milk until smooth and simmer until reduced by half (about 5 minutes).
- Stir in the apple-scallion mixture and 1/2 teaspoon salt; cook, stirring, until thickened (about 5 minutes).
- Add the chicken broth and lentils; bring to a boil, then reduce to medium-low and simmer until lentils are tender (about 15 minutes).
- Add the chicken and simmer until cooked through (about 6 minutes). Season with salt and pepper and top with more cilantro.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
How to serve Curried Chicken-Lentil Soup
Serving Curried Chicken-Lentil Soup is as delightful as making it. Ladle a generous portion into a warm bowl, allowing the creamy mix to cover the lentils and chicken pieces attractively. For an added flourish, garnish each serving with a sprinkle of fresh cilantro, a wedge of lime, or a drizzle of coconut milk. These finishing touches not only enhance the visual appeal but also add layers of fresh flavor to the dish.
This soup pairs well with a slice of warm, crusty bread or a side salad, making for a complete and satisfying meal. It can also be served as a starter for a larger dinner, enticing guests with its vibrant colors and inviting aroma. The combination of sweet and spicy notes creates a complexity that keeps everyone coming back for more. Additionally, consider serving with a side of chutney or hot sauce for those who enjoy a little extra heat.
How to store Curried Chicken-Lentil Soup
Storing Curried Chicken-Lentil Soup is simple and efficient! Once cooled, transfer any leftovers into an airtight container, ensuring that it is sealed tightly to retain freshness. You can place it in the refrigerator, where it will stay good for up to five days. The flavors of the soup often deepen as it sits, making leftover portions just as delicious, if not more so, the next day.
For longer storage, consider freezing portions of the soup. Make sure to use freezer-safe containers or bags, leaving a little space for expansion as the soup freezes. When properly stored, this soup can last up to three months in the freezer. To enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave until warmed through. Enjoying a warm bowl of this rich, flavorful soup is the ideal way to bring comfort in the middle of a busy week!
Tips to make Curried Chicken-Lentil Soup
To elevate your Curried Chicken-Lentil Soup, consider pre-soaking the lentils for about 30 minutes before cooking. This can help to reduce the cooking time and improve their texture. Additionally, if you prefer more heat in your soup, leave some of the jalapeño seeds in or add additional spices like cayenne or smoked paprika.
When it comes to the chicken, feel free to use rotisserie or leftover cooked chicken for a speedier option. Just add it toward the end of the cooking process to warm it through without overcooking. For a vegetarian version, you can simply omit the chicken and add more vegetables, such as diced carrots or bell peppers, to maintain a hearty texture. Keep the coconut milk and spices as they are, letting those flavors shine through in your dish.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 432 kcal
• Protein: 27 g
• Carbohydrates: 46 g
• Fat: 15 g
• Fiber: 13 g
• Sugar: 3 g
• Sodium: 500 mg
FAQs
Q: Can I use frozen chicken instead of fresh?
A: Yes, you can use frozen chicken, but make sure to adjust the cooking time to ensure that it is heated through completely.
Q: Is it possible to make this soup vegan?
A: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth.
Q: Can I substitute lentils with another type of bean?
A: While lentils provide a unique texture and flavor, you can substitute with cooked chickpeas or black beans, though the cooking time may vary.
Curried Chicken-Lentil Soup
Ingredients
Vegetable Base
- 1 bunch scallions, chopped
- 1 piece jalapeño pepper, seeded and roughly chopped
- 2 slices peeled ginger
- 1/2 cup fresh cilantro, plus more for topping
- 4 cloves garlic
- 3 pieces cooking apples, peeled and roughly chopped
Soup Ingredients
- 2 teaspoons curry powder
- 1 can light coconut milk
- 4 cups low-sodium chicken broth
- 1 cup dried red lentils, picked over and rinsed
- 1/2 pound skinless, boneless chicken breasts, cut into pieces
- Kosher to taste salt
- Freshly ground to taste pepper
Instructions
Preparation
- In a food processor, pulse the scallions, jalapeño, ginger, cilantro, and garlic until chopped. With the motor running, add the apples in batches and chop.
- Toast the curry powder in a Dutch oven over medium-high heat, stirring, about 1 minute.
- Whisk in the coconut milk until smooth and simmer until reduced by half (about 5 minutes).
- Stir in the apple-scallion mixture and 1/2 teaspoon salt; cook, stirring, until thickened (about 5 minutes).
Cooking
- Add the chicken broth and lentils; bring to a boil, then reduce to medium-low and simmer until lentils are tender (about 15 minutes).
- Add the chicken and simmer until cooked through (about 6 minutes). Season with salt and pepper and top with more cilantro.
