Description
A comforting and hearty soup that combines the warmth of curry spices with protein-packed chicken and red lentils. This one-pot meal features a flavorful broth enriched with ginger, garlic, and vegetables, while basmati rice and red lentils cook down to create a thick, satisfying texture. Finished with a squeeze of fresh lemon juice and vibrant spinach, it makes for a wholesome and nourishing lunch or dinner.
Ingredients
Scale
- 1 tbsp vegetable oil or ghee
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp mild or medium curry paste
- 8 cups (2 L) low-sodium chicken stock
- 1 cup (7 oz) red split lentils, rinsed
- ½ cup (3½ oz) basmati rice
- 2 cooked chicken breasts, diced
- â…” cup frozen spinach (about 3 cubes, no need to thaw)
- Juice of ½ lemon
- Salt, to taste
Instructions
- Heat the vegetable oil or ghee in a large pot over medium-low heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Stir in the minced garlic, grated ginger, and curry paste. Cook for another 30 seconds, stirring constantly, to release the aromatics and spices.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the rinsed red lentils and basmati rice. Increase heat to medium-high and bring the mixture to a gentle boil.
- Reduce the heat to medium and simmer, uncovered, for 10 minutes. Stir occasionally to prevent sticking. Cook until the lentils begin to break down and the rice becomes fluffy.
- Stir in the diced cooked chicken and frozen spinach. Continue to cook for 5 to 7 minutes until the chicken is heated through and the spinach is fully incorporated and tender.
- Squeeze in the lemon juice. Taste the soup and season with salt or additional curry paste if desired. Remove from heat and let the soup sit for 2 minutes to allow the flavors to meld.
- Ladle into bowls and serve hot.
Notes
- Serving Suggestions: This soup pairs beautifully with warm naan bread or poppadoms. Garnish with fresh cilantro or a dollop of plain yogurt for creaminess.
- Chicken Tip: This is an excellent recipe for using up leftover rotisserie chicken or roasted chicken.
- Texture: Red lentils break down quickly, acting as a natural thickener for the broth. If you prefer a thinner soup, you can add a splash more stock or water at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 45 mg
