Description
Curried Chicken Lentil and Rice Soup with Spinach is a hearty and comforting bowl of warmth, packed with tender chicken, nutritious lentils, fragrant curry spices, and vibrant spinach. This soup combines wholesome ingredients and vibrant flavors in a simple, one-pot meal perfect for cozy lunches or dinners.
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil (or ghee)
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mild or medium curry paste
- 8 cups (2 liters) chicken stock
Main Ingredients
- 1 cup (about 7 ounces) red split lentils, rinsed
- ½ cup (about 3½ ounces) basmati rice, rinsed
- 2 cooked chicken breasts (or an equal amount of cooked dark meat), diced
- ⅔ cup frozen spinach (about 3 cubes), no need to thaw
Finishing Touches
- Juice of ½ lemon
- Salt, to taste
Instructions
- Sauté the Aromatics: In a large soup pot, heat the vegetable oil over medium-low heat. Add the diced onion, carrot, and celery and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, grated ginger, and curry paste, and cook for another 30 seconds, stirring constantly until fragrant.
- Build the Base: Pour in the chicken stock, then add the rinsed red lentils and basmati rice. Increase the heat and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the lentils and rice begin to soften.
- Add Chicken and Spinach: Stir in the diced cooked chicken and frozen spinach (no need to thaw first). Continue cooking for another 5 to 7 minutes, until the lentils and rice are tender and the soup thickens slightly.
- Finish and Season: Squeeze in the lemon juice and season with salt to taste. Remove from heat and let the soup rest for a couple of minutes to allow the flavors to blend before serving.
Notes
- Use cooked chicken leftovers to save time; chicken thighs or breasts work equally well.
- For a vegetarian version, substitute vegetable stock and omit chicken, adding extra lentils or beans instead.
- If you prefer a thinner soup, add more chicken stock or water during simmering.
- Adjust curry paste quantity to control the spice level to your preference.
- Garnish with fresh herbs like cilantro or parsley and serve with warm flatbread or crusty buttered bread for a complete meal.
