Chicken-Lentil Curry Soup Recipe

Name: Chicken-Lentil Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions (white and light green parts only), chopped; 1 jalapeno pepper, seeded and roughly chopped; 2 1/4 -inch-thick slices peeled ginger; 1/2 cup cilantro, plus more for topping; 4 cloves garlic; 3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped; 2 teaspoons curry powder; 1 13 .5-ounce can light coconut milk; Kosher salt; 4 cups low-sodium chicken broth; 1 cup red lentils, picked over and rinsed; 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces; Freshly ground pepper

Servings: persons

1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4 -inch-thick slices peeled ginger
1/2 cup cilantro, plus more for topping
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped
2 teaspoons curry powder
1 13 .5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper

1
Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped.
2
With the motor running, add the apples, a few pieces at a time, until chopped.
3
Cook the curry powder in a Dutch oven or large pot overmedium-high heat, stirring, until lightly toasted, about 1 minute.
4
Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes.
5
Add the apple-scallion mixture and 1/2 teaspoon salt.
6
Cook, stirring, until thickened, about 5 more minutes.
7
Stir in the chicken broth and lentils.
8
Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes.
9
Add the chicken and simmer until cooked through, about 6 minutes.
10
Season with salt and pepper; top with cilantro.
11
Per serving: Calories 399; Fat 9 g (Saturated 6 g); Cholesterol 58 mg; Sodium 446 mg; Carbohydrate 50 g; Fiber 11 g; Protein 34 g
12
Photograph by Justin Walker

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch scallions (white and light green parts only), chopped, 1 jalapeno pepper, seeded and roughly chopped, 2 1/4 -inch-thick slices peeled ginger, 1/2 cup cilantro, plus more for topping, and more.

Yes, Chicken-Lentil Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Lentil Curry Soup

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