Curried Chicken And Lentil Soup
Equipment
- 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.
Notes
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.