Curried Chicken Lentil and Rice Soup with Spinach
A warm, hearty soup combining curry, chicken, lentils, and rice for a quick and comforting meal.
Ingredients
Aromatics
- 1 tablespoon vegetable oil (or ghee) For sautéing
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mild or medium curry paste
Main Ingredients
- 8 cups chicken stock Or vegetable stock for a vegetarian version
- 1 cup red split lentils, rinsed Break down easily, thickening the soup
- ½ cup basmati rice, rinsed Alternative: jasmine or long-grain rice
- 2 cooked chicken breasts, diced Can substitute with cooked dark meat
- ⅔ cup frozen spinach No need to thaw
- ½ lemon Juice of To add brightness
- Salt to taste Salt
Instructions
Preparation
- In a large soup pot, heat the oil over medium-low heat. Add onion, carrot, and celery and cook for 5 minutes until they soften.
- Add garlic, ginger, and curry paste and cook for another 30 seconds until fragrant.
Cooking
- Pour in the chicken stock. Add the red lentils and basmati rice. Increase heat and bring to a boil.
- Once boiling, reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally until lentils and rice start to soften.
- Stir in diced cooked chicken and frozen spinach. Cook another 5–7 minutes until lentils and rice are tender and soup thickens slightly.
- Squeeze in lemon juice and season with salt to taste. Remove from heat and let rest for a couple of minutes to blend flavors.
Serving
- Ladle into bowls and garnish if desired. Serve hot with flatbread or crusty bread.
Notes
Cool the soup to room temperature before storing. Refrigerate in a sealed container for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little water if thick.