Red Lentil Chicken Curry Soup! So yummy and nutritious!
3 Tbs. coconut oil
2 medium onions, or 1 large, chopped (approx. 2 cups). Look for Vidalia onions, they are sweeter.
1 cup red lentils
1 cup brown rice
2 cups spinach, chopped
3 medium carrots peeled and roughly chopped (1 cup). You can use 2 carrots and a piece of sweet potatoes, for extra nutrition.
1 cup frozen peas
4 cups low sodium chicken broth
14-oz. can organic coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
3 Tbs. curry powder
handful of fresh, chopped parsley
1 pound shredded chicken
In large pan, heat 2 Tbs. coconut oil over medium heat.
Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
Add 4 cups water, chicken broth, lentils, rice, carrots, peas, parsley, 1 tsp. salt and bay leaf.
Cover, and bring to a boil.
Reduce heat, and simmer, partially covered, until lentils start to get tender, about 15 minutes.
Add the coconut milk and simmer for another 5 minutes or until lentils and veggies are completely tender. (I add a bunch of chopped collard greens – or spinach at this point)
Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder.
Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
The amount of garlic and spices is really up to your taste buds.
At this point I let the soup cook on very low temp for about an hour or 2...it gives it more flavor if I do this.
The recipe calls for a blender to make the soup smooth. I usually don’t do that. The lentils and veggies will cook down nicely and the soup will be creamy anyways but it’s up to you.