Curried Chicken and Lentil Soup is one of those hearty, soul-warming meals I turn to when I crave something comforting yet flavorful. This soup combines tender pieces of chicken with protein-packed lentils, all simmered in a fragrant curry broth.
It’s the perfect balance of spice, richness, and warmth, making it an ideal choice for a cozy dinner. Whether you’re looking for a quick weeknight meal or something to batch cook for the week, this soup delivers a delicious, filling dish that feels as nourishing as it is satisfying.
How To Make Curried Chicken And Lentil Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main course or appetizer
Cuisine: Fusion
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts, cubed
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 cup dried red lentils, rinsed
- 1 carrots diced
- 1 tablespoon lemon juice
- 1/2 cup Balkan-style plain yogurt
- 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper to taste
Instructions
Heat The Oil
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Cook The Chicken
Add 1 pound of cubed boneless chicken breasts to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
Add Garlic And Spices
Stir in 2 cloves of minced garlic, 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for 1-2 minutes, until the spices become fragrant.
Add Broth And Lentils
Pour in 4 cups of chicken broth and add 1 cup of dried red lentils that have been rinsed. Stir well to combine.
Simmer The Soup
Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the lentils are tender.
Add Carrots
Stir in 1 diced carrot and continue to simmer for an additional 10 minutes, until the carrot is tender.
Finish The Soup
Stir in 1 tablespoon of lemon juice and 1/2 cup of Balkan-style plain yogurt. Mix well to combine.
Season
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Garnish
Before serving, sprinkle 1/4 cup of chopped fresh parsley or cilantro on top for a burst of freshness.
Serve
Ladle the soup into bowls and enjoy hot.
Nutrition Facts Of Curried Chicken And Lentil Soup
- Calories: 320
- Protein: 26 g
- Carbohydrates: 32 g
- Fat: 12 g
- Fiber: 8 g
- Sodium: 760 mg
- Sugar: 5 g
Serving Suggestions Of Curried Chicken And Lentil Soup
1. With Naan Or Flatbread
I love serving this soup with warm naan or flatbread on the side. The soft, slightly chewy bread is perfect for dipping into the rich, flavorful broth.
2. Over Rice
For an even heartier meal, you can serve this soup over steamed basmati or jasmine rice. The rice absorbs the flavorful broth, making every bite even more satisfying.
3. Add A Side Salad
A light, crisp salad with cucumbers, tomatoes, and a lemony vinaigrette pairs beautifully with the warming spices of the soup, adding a refreshing contrast.
Tips And Variations Of Curried Chicken And Lentil Soup
1. Use Chicken Thighs For Richer Flavor
If you prefer, you can swap the chicken breast for boneless, skinless chicken thighs. They add a bit more richness to the soup.
2. Adjust The Heat Level
If you like your soup spicy, feel free to add a pinch of red pepper flakes or a chopped chili pepper when you add the spices. If you prefer a milder soup, reduce the amount of curry powder.
3. Swap Lentils For Chickpeas
Not a fan of lentils? You can replace them with canned chickpeas for a slightly different texture. Just be sure to adjust the simmering time, as chickpeas won’t need as long to cook.
4. Add Vegetables
To boost the nutritional value, you can toss in a handful of spinach, kale, or diced carrots in the last 10 minutes of cooking.
Special Note
If you make this curried chicken and lentil soup ahead of time, it only gets better as it sits! The flavors deepen and meld together when stored in the fridge, making it an excellent option for meal prep. You can keep it in an airtight container for up to 3 days, or freeze it for longer storage.
Conclusion
Curried chicken and lentil soup is one of those recipes that delivers comfort, flavor, and nutrition all in one bowl. It’s quick to make, incredibly satisfying, and perfect for a cozy night in or a flavorful meal prep option.
With the right balance of protein, spices, and healthy ingredients, this soup is bound to become a favorite in your home. I love how versatile it is, and I’m sure you’ll enjoy experimenting with it too!
Curried Chicken And Lentil Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients Â
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts cubed
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 cup dried red lentils rinsed
- 1 carrots diced
- 1 tablespoon lemon juice
- 1/2 cup Balkan-style plain yogurt
- 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper to taste
InstructionsÂ
Heat The Oil
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
Cook The Chicken
- Add 1 pound of cubed boneless chicken breasts to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
Add Garlic And Spices
- Stir in 2 cloves of minced garlic, 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for 1-2 minutes, until the spices become fragrant.
Add Broth And Lentils
- Pour in 4 cups of chicken broth and add 1 cup of dried red lentils that have been rinsed. Stir well to combine.
Simmer The Soup
- Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the lentils are tender.
Add Carrots
- Stir in 1 diced carrot and continue to simmer for an additional 10 minutes, until the carrot is tender.
Finish The Soup
- Stir in 1 tablespoon of lemon juice and 1/2 cup of Balkan-style plain yogurt. Mix well to combine.
Season
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Garnish
- Before serving, sprinkle 1/4 cup of chopped fresh parsley or cilantro on top for a burst of freshness.
Serve
- Ladle the soup into bowls and enjoy hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.