Description
This Curried Chicken Lentil and Rice Soup with Spinach is a hearty and comforting one-pot meal. It combines tender chicken, nutritious lentils, fragrant curry spices, and vibrant spinach for a flavorful and satisfying dish.
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
- 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
- Juice of ½ lemon
- Salt, to taste
Instructions
- 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.
- Pour in the chicken stock, then add the rinsed red lentils and basmati rice. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the lentils and rice begin to soften.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1-6th of recipe
- Calories: Estimated 350-450 (will vary based on exact ingredients)
- Sugar: Estimated 5-10g
- Sodium: Estimated 500-800mg (will vary based on stock and added salt)
- Fat: Estimated 10-15g
- Saturated Fat: Estimated 2-4g
- Unsaturated Fat: Estimated 8-11g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 30-40g
- Fiber: Estimated 8-12g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 60-80mg
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