Ingredients
- 3 tablespoons olive oil
- 1 cup onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger
- 1 teaspoon curry powder
- 1/4 teaspoon cayenne red pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 6 cups vegetable stock
- 1 1/2 cups red lentils
- 1 tablespoon lemon juice
- 24 ounces cooked chicken breast (3 cups, shredded)
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon crushed red pepper flakes
How to Make
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Step 1: Get spices ready.
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Step 2: Heat olive oil in a large pot.
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Step 3: Sauté the onion until soft, about 2 minutes.
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Step 4: Add the carrots and celery and sauté until carrots are tender, about 8 minutes.
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Step 5: Add garlic, cumin, turmeric, coriander, ginger, curry powder, cayenne red pepper, salt and black pepper.
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Step 6: Continue to sauté for about 4 minutes.
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Step 7: Add the vegetable broth and lentils and stir to combine.
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Step 8: Stir in the shredded chicken.
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Step 9: Simmer on low heat covered for 20 minutes, or until lentils are tender.
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Step 10: Stir in the lemon juice .
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Step 11: Serve the soup with dill, parsley and crushed red pepper flakes to taste
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Step 12: Season to taste.
We hope you enjoy this recipe!
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