Description
A rich, aromatic soup blending traditional Indian spices with a creamy coconut finish and hearty red lentils.
Ingredients
Scale
- 1 lb chicken breasts or thighs, cubed
- 1/2 cup red lentils, rinsed
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 apple, peeled and diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 6 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened.
- Stir in garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
- Add chicken broth, red lentils, and diced apple. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chicken cubes to the pot and simmer for another 15-20 minutes until chicken is cooked through.
- Stir in coconut milk and let heat through on low for 5 minutes.
- Remove from heat, stir in lemon juice, and season with salt and pepper. Garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Anglo-Indian