Lentil Chicken Curry Soup (Printable Version)

# What You'll Need:

→ Core Elements

01 - Cooking oil (1 tbsp)
02 - Diced onion (1)
03 - Sliced carrots (3)
04 - Chopped celery (3 ribs)

→ Flavor Boosters

05 - Crushed garlic (1 clove)
06 - Grated ginger root (1 tbsp)
07 - Mixed curry spices (4 tsp)
08 - Regular salt
09 - Cracked pepper
10 - Squeezed lemon (for topping)

→ Key Components

11 - Chicken thighs without skin or bones (1 lb)
12 - Orange lentils (1 cup)
13 - Ready-made veggie stock (4 cups)
14 - Rich coconut cream (½ cup)

# Preparation Steps:

01 - Warm oil in pan over medium-high flame and cook diced onions with carrots and celery until soft, roughly 5 minutes
02 - Toss in garlic, ginger with curry spices and let them release aroma for about a minute
03 - Pour in stock, dump in lentils, drop chicken into the liquid, add 1 tsp salt and let it bubble up
04 - Turn down heat, put the lid on and let it cook until lentils soften and chicken gets to 165°F, around 30 minutes
05 - Take chicken out, tear it up using two forks, put back into pot with coconut cream. Taste and add more salt if needed
06 - Ladle into bowls and top with pepper and a squeeze of lemon if you want

# Additional Tips:

01 - Works great in a pressure cooker (10 mins high pressure plus 10 mins natural cool down)
02 - Stays good in fridge for 3 days max
03 - Tastes amazing when poured over a bed of rice
04 - Totally free from milk products and wheat

Return