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 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.