Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 carrot, diced
- 1 apple, peeled and chopped
- ½ cup red lentils
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup coconut milk or cream
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes.
- Add Spices: Stir in the curry powder and ground cumin into the sautéed onions and garlic. Cook for about 1 minute until the spices become fragrant, ensuring the flavors are released.
- Add Vegetables and Lentils: Incorporate the diced carrot, peeled and chopped apple, and red lentils into the pot. Stir to coat with the spices.
- Pour in Broth and Simmer: Add the 4 cups of chicken broth and bring the soup to a boil. Reduce the heat and let it simmer gently for 20-25 minutes or until the lentils and vegetables are tender.
- Combine Chicken and Coconut Milk: Stir in the shredded cooked chicken and the coconut milk or cream. Allow the soup to simmer for an additional 5 minutes so all flavors meld together.
- Season and Serve: Season the soup with salt and pepper according to taste. Garnish with fresh cilantro leaves and serve warm for a comforting meal.
Notes
- For a creamier texture, partially blend the soup using an immersion blender or transfer half the soup to a blender.
- Adjust the spice level by adding chili powder or cayenne pepper if you like it hotter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian / British Fusion
- Diet: Gluten Free
