Description
A warming, fragrant soup with tender chicken, lentils, vegetables, and creamy coconut spice.
Ingredients
Scale
- 1 can Coconut milk
- 2 cups Cooked chicken
- 1 cup Red lentils
- 2 tbsp Curry powder
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 1 inch Fresh ginger, grated
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Apple, peeled and diced
- 4 cups Vegetable or chicken broth
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 2 tbsp Butter or oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- 2 tbsp Lemon juice
Instructions
- Heat butter or oil in a pot over medium heat; sauté onion, garlic, and ginger until fragrant.
- Add carrots, celery, and apple; cook until slightly softened.
- Stir in curry powder, cumin, and turmeric, toasting briefly for aroma.
- Add red lentils and broth; simmer until lentils are tender.
- Stir in coconut milk and cooked chicken.
- Simmer gently until thick and creamy.
- Finish with lemon juice, salt, pepper, and fresh cilantro before serving.
Notes
- Adjust the spice level by adding more or less curry powder.
- For a vegetarian version, omit the chicken and use vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg