Description
A comforting and flavorful Quick Chicken and Lentil Soup that is easy to make and perfect for a cozy night in. This hearty soup is packed with protein from chicken and red lentils, balanced with the earthy flavors of curry powder and creamy coconut milk.
Ingredients
Units
Scale
Soup:
- 1 yellow onion, quartered
- 3 large cloves garlic
- 1 (2-inch) knob fresh ginger
- 1–2 serranos*
- 2 tablespoons kosher salt
- 5 ounces (4 cups) kale
- 2 tablespoons curry powder
- 6 cups low-sodium chicken broth
- 1 cup red lentils, rinsed
- 1 (13.5-ounce) can coconut milk
- 3 cups (12 ounces) chopped cooked chicken*
- 1 lime, zested and juiced
Garnish:
- Cilantro and dry-roasted salted peanuts
Instructions
- Soup Base: Add 1 onion, 3 cloves garlic, 2-inch knob ginger, and 1 serrano to a food processor. Pulse until minced.
- Cook Aromatics: Heat oil in a pot, add onion mixture, salt, and cook until browned.
- Prepare Kale: Chop kale in a food processor and set aside.
- Add Curry: Stir in curry powder with onions and cook.
- Cook Lentils: Add broth, lentils, and simmer until nearly tender.
- Finish Soup: Stir in kale, coconut milk, chicken, simmer until greens are tender.
- Season and Serve: Stir in lime juice, adjust seasoning, and serve with garnishes.
Notes
- Store in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
- For longer storage, freeze for up to 3 months. Thaw in the fridge or on the counter.
- Adjust spice level by varying serrano quantity.
- Use rotisserie chicken as a time-saving option.
- Prefer full-fat canned coconut milk for creaminess.
- Recipe adapted from Cuisine at Home Magazine.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 738mg
- Fat: 32g
- Saturated Fat: 25g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 82mg
