Red Lentil Chicken Curry Soup

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 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.


#Spinach #Chicken #EatRealFood #HealthyRecipe #Recipe #CurrySoup

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