Chicken Lentil Curry Soup
2016-05-07 18:29:18
Serves 4
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 1 bunch scallions, white parts only
- 1 jalapeno pepper
- 1/2 inch fresh ginger
- 4 garlic cloves
- 3 medium apples, peeled and roughly chopped
- 3 teaspoons curry powder
- 1 13.5 oz. can light coconut milk
- 4 cups chicken broth
- 1 cup lentils
- 1/2 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Instructions
- To a food processor, add the scallions, jalapeno, ginger, garlic cloves and apples and pulse until broken down into fine pieces. In a large pot over medium-high heat, add the curry powder and toast, 1 minute. Add in the coconut milk and cook until reduced by half, 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt and cook until thick, 5 minutes. Add the chicken broth and lentils. Bring to a boil and reduce to simmer until the lentils are tender. Add the chicken
- Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
- Cook the curry powder in a Dutch oven or large pot overmedium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes. Stir in the chicken broth and lentils. Bring to a boil and reduce to a simmer until the lentils are tender, 15 minutes. Add the chicken and continue to simmer until cooked through, 7 minutes. Season with salt and pepper and spoon into bowls. Serve with crusty, toasty bread for dipping if you wish.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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