Chicken & Lentil Soup

40 min · Easy · Serves 1

420 kcal per serving · 32g protein

Chicken, red lentils and carrots in a gently spiced tomato broth with ginger and a little coconut milk.

Ingredients

• Chicken breast × ½
• 30 g Red lentils (dry)
• 150 g Carrots (fresh)
• 1 tsp Curry paste (red)
• 100 g Crushed tomatoes
• Yellow onion × ⅓
• 1 clove Garlic
• 25 ml Coconut milk (full fat)
• 1 cm Ginger (fresh)
• 1 tsp Olive oil
• 200 ml Water
• 1 g Ground coriander
• 1 g Black pepper
• 2 g Salt

Method

1. Prep Onions

   

   Peel & finely dice the onion, then peel & mince the garlic.

2. Prep Carrots

   

   Peel & slice the carrots into rounds.

3. Prep Ginger

   

   Peel & finely mince the ginger — chop it as small as you can.

4. Prep Chicken

   

   Chop the chicken into bite-size chunks.

5. Sauté Chicken

   

   Heat the oil in a pot over medium heat. Add the chicken and cook for 2–3 minutes, stirring, until the outside turns opaque; it will finish cooking in the soup.

6. Aromatics

   

   Add the onion, garlic and ginger and cook for 3–4 minutes, stirring. Add the curry paste and ground coriander for the final 30 seconds.

7. Simmer Base

   

   Season with salt & pepper. Add the tomatoes, stir & bring to a light simmer — small bubbles just breaking the surface, not a rolling boil.

8. Cook Soup

   

   Add the rinsed red lentils, carrots and listed water. Cover and simmer gently for 20–25 minutes, stirring once or twice, until the lentils have softened and begun to break down, the carrots are tender and the chicken reaches 74°C. Add a splash of water if needed.

9. Finish & Serve

   

   Stir in the coconut milk and warm gently. Taste and season, then ladle into bowls with enough broth to surround the chicken and vegetables.

More to cook

• Coconut Curry Shrimp25 min
• Thai Green Curry with Tofu40 min
• Bulgarian Lentil Soup55 min
• Rich Lentil Bolognese75 min