Golden Chicken Lentil Soup
A warm and comforting soup that combines creamy coconut milk, protein-packed chicken, and lentils, perfect for chilly days.
Ingredients
Main Ingredients
- 1 cup Red Lentils, rinsed
- 6 cups Chicken Broth (or vegetable broth for vegetarian option)
- 2 pieces Chicken Breasts or Thighs Feel free to use pre-cooked chicken.
- 2 cups Kale, chopped (or spinach as a substitute)
- 1 can Coconut Milk Full-fat for richness or light for a leaner option.
- 2 tablespoons Curry Powder Adjust based on your spice tolerance.
- 1 medium Onion, diced
- 3 cloves Garlic, minced
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
- Add the rinsed red lentils, chicken broth, and chicken pieces to the pot. Bring the mixture to a boil.
Cooking
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.
- After the lentils are cooked, mix in the chopped kale and coconut milk. Allow to simmer for an additional 5-10 minutes until the kale has wilted and the soup is heated through.
- Season with salt and pepper to taste. Optionally, shred the chicken into smaller pieces if not using pre-cooked.
Notes
Serve this soup warm in bowls, garnished with fresh herbs like cilantro or parsley if desired. For a complete meal, accompany it with crusty bread or a side salad. Drizzling lime juice on top before serving can also add a delightful zing that complements the flavors beautifully. Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the soup for up to 3 months.