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Slow Cooker Indian-Spiced Chicken Lentil Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 cup dried red lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the rinsed lentils, diced onion, sliced carrots, minced garlic, and grated ginger on top.
  • Sprinkle the curry powder, cumin, and turmeric over the ingredients. Pour in the chicken broth and the can of diced tomatoes with their juices.
  • Season with salt and black pepper. Stir gently to combine everything except the chicken, which should stay at the bottom.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and the lentils are soft.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir to mix everything together.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

Rinse the lentils well before adding them so the broth stays clear rather than cloudy. If the soup thickens too much after storing, stir in a splash of broth when reheating. Leftovers keep in the fridge for up to four days and freeze well in single portions for quick dinners.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board