Sunday, January 5, 2014

Lentil & Chicken Curry Soup

In honor and preparation of the snowpocalypse I made this last night.

I've been trying to find a recipe for lentil soup but any that I've found have not appealed to me until I found this one. I added a few things and made this recipe my own. It turned out way too yummy for me not to share!

Lentil & Chicken Curry Soup

This recipe fills up a large soup pot or dutch oven. If you don't want lots of leftovers you may want to reduce ingredience by at least half.

2 palm fulls of dried chopped chives
2 Jalapeno peppers seeded and chopped
2 tsp dried ground ginger
1 cup cilantro
4 apples peeled and roughly chopped
1 large yellow onion
4 tsp curry powder
2  13.5oz cans of light coconut milk
8 cups of low sodium chicken broth (or veggie if you want to go vegetarian)
2 cups of uncooked red lentils
6 boneless/skinless chicken breasts uncooked
Black pepper and salt to taste

Pulse chives, jalapeno, ginger, cilantro, and garlic in a food processor until well mixed. While pulsing add the onion and then the apples a few at a time until well chopped.
Cook curry powder in a Dutch oven or large pot over medium-high heat, stirring until lightly toasted, about 1 minute. Whisk in both cans of coconut milk until smooth, cook until reduced about half, about 5 minutes. Add the apple onion mixture and 1 tsp of salt. Cook about 5 more minutes to thicken.
Stir in chicken broth and lentils. Bring to a boil, then reduce to medium-low heat and simmer until lentils are tender and broken down, about 30 minutes. Add chicken and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper to taste.

Serving size: 1 cup
Per serving: Calories 399; Fat 9g; Saturated fat 6g; Cholesteral 58mg; Sodium 446mg; Carbohydrates 50  ; Fiber 16g ; Protein 18g

                       Husband out in the snow, and it's still snowing with no signs of stopping!

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