Description
This Quick Chicken and Lentil Soup is a flavorful and comforting dish that comes together in no time. Packed with protein and nutrients, it’s a perfect meal for busy weeknights.
Ingredients
Units
Scale
For the Soup:
- 1 yellow onion, quartered
- 3 large cloves garlic
- 1 (2-inch) knob fresh ginger
- 1-2 serranos*
- 2 tablespoons Kosher salt
- 5 ounces (4 cups) kale
- 2 tablespoons curry powder
- 6 cups low-sodium chicken broth
- 1 cup red lentils, rinsed
- 1 (13.5-ounce) can coconut milk
- 3 cups (12 ounces) chopped cooked chicken*
- 1 lime, zested and juiced
For Garnish:
- Cilantro
- Dry-roasted salted peanuts
Instructions
- Prepare Aromatics: Add 1 onion, 3 cloves garlic, 2-inch knob ginger, and 1 serrano to a food processor. Pulse until minced.
- Sauté Aromatics: Heat oil in a large pot, add onion mixture, salt, and cook until browned.
- Chop Kale: Pulse kale in the food processor and set aside.
- Add Spices: Stir curry powder into cooked onions and cook briefly.
- Cook Lentils: Add broth, lentils, and cook until nearly tender.
- Finish Soup: Stir in kale, coconut milk, chicken, and simmer until greens are tender.
- Season and Serve: Stir in lime juice, season to taste, and garnish before serving.
Notes
- Store in the refrigerator for up to 4 days or freeze for longer storage.
- For a spicier soup, use two serranos.
- Consider using a rotisserie chicken for convenience.
- Use full-fat canned coconut milk for a creamier texture.
- This recipe is adapted from Cuisine at Home Magazine.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 738mg
- Fat: 32g
- Saturated Fat: 25g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 82mg
