Chicken-Lentil Curry Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 bunch scallions (white and light green parts only), chopped

1 jalapeno pepper, seeded and roughly chopped

2 1/4-inch-thick slices peeled ginger

1/2 cup cilantro, plus more for topping

4 cloves garlic

3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped

2 teaspoons curry powder

1 13.5-ounce can light coconut milk

Kosher salt

4 cups low-sodium chicken broth

1 cup red lentils, picked over and rinsed

1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces

Freshly ground pepper


  1. 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.
  2. 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.
  3. 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.