Not feeling too good after a long day at work and thinking I’d like some comfort food, I decided a little kitchen therapy with a warm soup would do the trick. Looking in the refrigerator I saw I had all the fixings I needed for a lentil soup. I started with a soup base mirepoix and the roasted chicken from Costco would work well, too.
For the spice of the soup I wanted to go in the direction of Indian. I like to toast any seed spice to bring out the best flavor and aroma. I keep a separate grinder for spices and after a quick toast in a sauté pan they go right in. Usually I would purée the soup, but decided to only do half and keep it rustic, thick and chunky. I made a full batch for plenty of leftovers, all slow cooked in my trusty Le Creuset Dutch oven. One pot meals that satisfy, what more could I ask for?
Curried Lentils with Chicken
- 2 tablespoons olive oil
- 3 cloves of garlic crushed and chopped
- 1 onion finely chopped
- 2 carrots finely chopped
- 4 stalks celery finely chopped
- 2 tsp kosher salt
- 1 pound lentils picked and rinsed
- 2 quarts fresh chicken stock
- 1 tsp freshly ground coriander
- 1 tsp freshly ground cumin
- 1 tsp Madras Curry powder
- 1/2 tsp cayenne pepper
- 2 roasted chicken breasts chopped
- In a large 6-quart Dutch oven add the olive oil and set over medium heat.
- Add the chopped garlic, the mirepoix - onion, carrot and celery, along with the salt and sauté until the onions are translucent.
- In a sauté pan toast the coriander and cumin seeds. When seeds start to pop and are fragrant take off the heat and grind in a spice grinder.
- Add the lentils,
- chicken stock
- and spices to the vegetables. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, about 40 minutes.
- Using a stick blender or Vitamix, purée half the soup mixture to your preferred consistency and pour back into soup. Add the chopped, roasted chicken and serve.