Chicken & Lentil Soup

76 min · Easy · Serves 1

362 kcal per serving · 30g protein

A warming soup of chicken and red lentils simmered with carrots, tomatoes and a spoonful of red curry paste. Gently spiced and quietly filling.

Ingredients

• Chicken breast × 1
• 30 g Red lentils (dry)
• 150 g Carrots (fresh)
• 1 tsp Curry paste (red)
• 100 g Crushed tomatoes
• Yellow onion × 1
• 1 clove Garlic
• 25 ml Coconut milk (full fat)
• 1 cm Ginger (fresh)
• 1 tsp Olive oil
• 200 ml Water
• 1 g Ground coriander
• 1 g Black pepper
• 2 g Salt

Method

1. Prep Onions

   

   Peel & finely dice the onions.

2. Prep Carrots

   

   Peel & slice the carrots into rounds.

3. Prep Ginger

   

   Peel & finely mince the ginger — chop it as small as you can.

4. Prep Chicken

   

   Chop the chicken into bite-size chunks.

5. Sauté Chicken

   

   Heat a drizzle of olive oil in a pot, over high heat. Add the chicken & sauté (fry it briskly, stirring) for 30 sec — just to seal the outside; it will still be raw in the middle, and that's fine at this stage.

6. Aromatics

   

   Add the minced garlic, onions, ginger, curry paste & ground coriander. Stir & continue cooking for 2-3 min, stirring, until everything smells fragrant and the onions start to soften.

7. Simmer Base

   

   Season with salt & pepper. Add the tomatoes, stir & bring to a light simmer — small bubbles just breaking the surface, not a rolling boil.

8. Cook Soup

   

   Add the lentils, carrots & 200ml of warm water per serving. Stir, cover & leave to simmer for 20 min, over low heat.

9. Finish & Serve

   

   Once the carrots are tender, stir in the coconut milk. Season to taste and serve in a bowl, topped with fresh coriander if you have some.