Indian Curried Chicken Lentil Soup
Created by dienia b on March 2, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42445
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.
Nutritional Facts
- Serving Size: 1 (500.3 g)
- Calories 390.1
- Total Fat - 10.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 272.2 mg
- Sodium - 1263.2 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 17.3 g
- Sugars - 6.6 g
- Protein - 33.7 g
- Calcium - 95.4 mg
- Iron - 7.3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.5 mg