I have mentioned this soup on the blog before 1. because it is so good! 2. it is so easy! 3. it’s nutritious!
I have made it quite a few times and every time it turns out great. It tastes fresh from the cilantro, sweet from the apples, and creamy from the coconut milk. I highly recommend it!
Chicken Lentil Curry Soup
From the Food Network Kitchen
Ingredients:
- 1 bunch scallions (white and light green parts only), chopped
- 1 jalapeno pepper, seeded and roughly chopped
- 1/2 -inch-thick slice of peeled ginger
- 1/2 cup cilantro, plus more for topping
- 4 cloves garlic
- 3 apples (I used one Golden Delicious and two Braeburn but I’ve used other kinds with no issues), peeled and quartered
- 2 teaspoons curry powder
- 1 13 .5-ounce can light coconut milk
- 4 cups low-sodium chicken broth
- 1 cup red lentils, picked over and rinsed
- 1/2 pound chicken, can be chicken breasts cut in cubes or already cooked chicken from a roasted or rotisserie chicken
- Salt and ground pepper to taste
Chop up the scallions, jalapeno, ginger, cilantro and garlic in food processor or blender until everything is in small pieces. Add in quartered apples while food processor is still running.
Toast the curry powder in a dry soup pot over medium-high heat, stirring, until fragrant, about 1-2 minutes. Whisk in the coconut milk and simmer for about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook until thickened, about 5 more minutes, stirring occasionally.
Rinse lentils under cool water. Add broth and lentils to soup pot. (Use veggie broth and omit chicken to make vegetarian.) Bring to a boil, then simmer until the lentils are soft, about 15 minutes. Add the chicken and cook until chicken is fully cooked, about 10 minutes depending on the size of the chicken pieces. If using precooked chicken, add chicken and cook until chicken is warmed. Serve with fresh cilantro. Heats up perfectly and also would freeze well!
Be Healthy, Be Happy!
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