Recipe courtesy of Food Network Kitchen
Chicken-Lentil Curry Soup
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper; top with cilantro.

Photograph by Justin Walker

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