Curried Chicken Lentil and Rice Soup with Spinach

Curried Chicken Lentil and Rice Soup with Spinach is a cozy, simple meal that fills the kitchen with warm spices.

introduction — Curried Chicken Lentil and Rice Soup with Spinach

This Curried Chicken Lentil and Rice Soup with Spinach is easy to make and comforting on cool days.
It uses pantry staples and fresh spinach for a bright finish.
For more warm soup ideas, try this creamy wild rice and mushroom soup: Creamy Wild Rice and Mushroom Soup.

why make this recipe — Curried Chicken Lentil and Rice Soup with Spinach

Make this Curried Chicken Lentil and Rice Soup with Spinach when you want a quick, healthy dinner.
It has protein from chicken and lentils and fiber from rice and greens.
If you like spinach in soup, you might also enjoy this easy tortellini soup with spinach: Easy Tortellini Soup with Spinach.

how to make Curried Chicken Lentil and Rice Soup with Spinach

Make the Curried Chicken Lentil and Rice Soup with Spinach in one pot on the stove.
Sauté the aromatics, add spices, then simmer lentils and rice until tender.
Stir in cooked chicken and spinach at the end so the chicken stays moist and the spinach wilts gently.
For tips on cooking chicken that stays juicy, see this sheet-pan chicken thighs recipe: Sheet-Pan Chicken Thighs with Snap Peas and Peppers.

Ingredients : Curried Chicken Lentil and Rice Soup with Spinach

• 2 cups cooked chicken, shredded
• 1 cup lentils, rinsed and drained
• 1 cup rice
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 2 cups fresh spinach
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions : Curried Chicken Lentil and Rice Soup with Spinach

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and garlic; sauté until softened.
3. Stir in curry powder and cumin; cook for another minute.
4. Add lentils, rice, and chicken broth. Bring to a boil, then reduce to a simmer.
5. Cook for about 20 minutes or until lentils and rice are tender.
6. Stir in shredded chicken and fresh spinach; cook until spinach is wilted.
7. Season with salt and pepper to taste.
8. Serve warm.

how to serve Curried Chicken Lentil and Rice Soup with Spinach

Serve this Curried Chicken Lentil and Rice Soup with Spinach hot in bowls.
Top with a squeeze of lemon or a sprinkle of fresh cilantro if you like.
Offer crusty bread or warm pita on the side for dipping.

how to store Curried Chicken Lentil and Rice Soup with Spinach

Cool the Curried Chicken Lentil and Rice Soup with Spinach before storing.
Keep in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 3 months.

tips to make Curried Chicken Lentil and Rice Soup with Spinach

• Use cooked rotisserie chicken to save time.
• Rinse lentils well to remove dust and debris.
• Adjust curry powder to taste for mild or bold flavor.
• Add cooked rice later if you want firmer grains.
• For extra protein and texture, add more shredded chicken.
  For more rice ideas, see this Egyptian beef with pita and rice recipe: Egyptian Beef with Pita and Rice.

variation (if any) — Curried Chicken Lentil and Rice Soup with Spinach

• Make it vegetarian: omit chicken and use vegetable broth, add extra lentils.
• Swap rice for quinoa for a different texture.
• Add coconut milk at the end for a creamier, milder curry flavor.

FAQs — Curried Chicken Lentil and Rice Soup with Spinach

Q: Can I use dried chicken or raw chicken?
A: Use cooked chicken for best texture. If using raw chicken, cook it separately and add in step 6.

Q: Can I make this soup in a slow cooker?
A: Yes. Add all ingredients except spinach and cooked chicken, cook on low 4–6 hours, then add chicken and spinach at the end.

Q: Where can I buy good curry powder?
A: You can buy curry powder online. Buy it here.

Q: Does the rice get mushy if I reheat the soup?
A: Rice can absorb liquid and soften on reheating. Add a splash of broth when reheating to loosen the soup.

Q: Can I freeze Curried Chicken Lentil and Rice Soup with Spinach?
A: Yes, freeze in single portions for quick meals later. Thaw in the fridge before reheating.

Cod, Celery and Potato Stew with Coconut and Herbs

A cozy and flavorful meal perfect for chilly evenings, this cod stew with fresh herbs, creamy coconut milk, and tender cod is a nutritious comfort dish.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Main Course

Cuisine American, Seafood

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 2 pieces skinless cod fillets (10- to 12-ounce) For best flavor, let marinate in salt for a couple of hours.
• 1 bunch celery Remove leaves from the center stalks and reserve.
• 1/4 cup unsalted butter 1/2 stick.
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon hot paprika
• 1 bottle clam juice (8-ounce) Can use vegetable broth or fish stock as a substitute.
• 1 cup dry white wine or sake
• 1 pound new potatoes, quartered
• 1 can full-fat coconut milk (14-ounce)
• 1/2 cup fresh dill, roughly chopped
• 1/2 cup parsley leaves, roughly chopped
• 1/4 cup mint leaves, torn
• 1/4 cup freshly squeezed lime juice From about 2 limes; adjust to taste.
• to taste pieces salt and freshly cracked black pepper
• as needed pieces cooked white rice For serving.

Instructions

 

Preparation

• Preheat your fridge. Place a wire rack on a baking sheet and lay the cod fillets on it. Season them with salt on both sides. Let the fish rest uncovered in the fridge while you prepare the rest.
• Wash the celery well, then separate it into stalks. Remove the leaves from the center stalks and set them aside. Chop the celery stalks into 1/4-inch pieces.

Cooking

• In a large pot, melt the butter over medium-low heat. Add the diced onion, minced garlic, and chopped celery. Cover and cook, stirring often, for 15 to 20 minutes until the onions are soft but not brown.
• Add a pinch of salt, turmeric, paprika, and some black pepper. Cook for another minute until it smells amazing.
• Pour in the clam juice and white wine, then turn the heat to medium-high. Bring to a simmer and reduce to medium-low. Let it cook until the mixture reduces by half, about 15 to 18 minutes. Taste and adjust seasoning as needed.
• Add the quartered potatoes and coconut milk to the pot. Let it simmer for another 15 to 20 minutes until the potatoes are soft. If the stew looks too dry, add a bit of water.
• Gently place the cod fillets into the stew and poach them for about 8 to 12 minutes until they are cooked through and flake easily.
• Carefully take the cod out and place it in a serving bowl. Add the dill, parsley, mint, lime juice, and reserved celery leaves to the pot. Stir everything together. Taste once more and adjust with more lime juice or salt if needed.
• Spoon the stew over the cod to cover it nicely. Serve warm with some fluffy white rice on the side.

Notes

For the best flavor, let the cod marinate in salt for a couple of hours before cooking. Feel free to adjust the amount of lime juice to suit your taste. Fresh herbs greatly enhance the flavor, so don’t skip them!

Keyword Coconut Stew, Cod Stew, Comfort Food, Healthy Stew, Seafood Recipes