Curried Chicken-Lentil Soup
A warming and nutritious blend of tender chicken, hearty lentils, and aromatic spices, perfect for cold evenings.
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.
Notes
Serve with a sprinkle of fresh cilantro, a wedge of lime, or a drizzle of coconut milk. Pairs well with crusty bread or salad.