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
- why make this recipe — Curried Chicken Lentil and Rice Soup with Spinach
- how to make Curried Chicken Lentil and Rice Soup with Spinach
- Ingredients : Curried Chicken Lentil and Rice Soup with Spinach
- Directions : Curried Chicken Lentil and Rice Soup with Spinach
- how to serve Curried Chicken Lentil and Rice Soup with Spinach
- how to store Curried Chicken Lentil and Rice Soup with Spinach
- tips to make Curried Chicken Lentil and Rice Soup with Spinach
- variation (if any) — Curried Chicken Lentil and Rice Soup with Spinach
- FAQs — Curried Chicken Lentil and Rice Soup with Spinach
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
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Stir in curry powder and cumin; cook for another minute.
- Add lentils, rice, and chicken broth. Bring to a boil, then reduce to a simmer.
- Cook for about 20 minutes or until lentils and rice are tender.
- Stir in shredded chicken and fresh spinach; cook until spinach is wilted.
- Season with salt and pepper to taste.
- 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.
Scallion-Oil Fish
Ingredients
Main Ingredients
- 8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia, or lemon sole Choose any white fish you prefer.
- 1 bunch scallions, thinly sliced crosswise About 1 heaping cup of sliced scallions.
- 6 tablespoons extra-virgin olive oil For cooking and flavor.
- 1/4 teaspoon coarse kosher salt For brining the fish.
- Flaky sea salt, for serving (optional) Use as desired on top of the finished dish.
- Crusty bread, for serving Great for dipping in the scallion oil.
Instructions
Preparation
- Sprinkle a heaping 1/4 teaspoon kosher salt over the fish fillets and place them in the refrigerator, uncovered, for about 10 minutes.
Cooking
- In a small cold skillet, add the olive oil and sliced scallions. Heat over medium and bring to a simmer. Cook, stirring occasionally, for 7 to 12 minutes, or until the scallions are dark green and starting to brown.
- Carefully add the fish to the skillet, cutting it into pieces if needed, and spoon some of the hot oil over the fish.
- Let the fish cook on the first side for 1 to 3 minutes, then flip it over. Cover the fish with the fried scallions and cook until it is no longer translucent, about 1 to 5 minutes.
Serving
- Serve the fish right from the skillet for a fun presentation, accompanied by crusty bread for dipping into the scallion oil.
