Curried Lentil Chicken Soup
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 cup red lentils, rinsed
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 teaspoon salt
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots and cook for 5 minutes until the onion softens.
- Stir in the minced garlic and curry powder and cook for 1 minute until fragrant.
- Add the rinsed red lentils and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Stir in the shredded rotisserie chicken and salt. Continue simmering for 5 more minutes until the chicken is heated through.
- Ladle the soup into bowls and top with chopped cilantro if desired.
Notes
Red lentils break down during simmering to give the soup a thicker consistency without added cream. If you prefer a thinner broth, add an extra cup of chicken broth at the end. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of water to loosen the texture.
Course: Soup
Cuisine: Indian-Inspired
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Indian-Inspired
Equipment: Large Pot, Knife, Cutting Board