Cooking From Memory ~ A Recipe Journal

Curried Chicken and Lentil Soup

I have a couple hours of free time this morning and like so often happens, I’m crusin’ the cupboards. I know I have a package of chicken breasts in the fridge and I need to use them somehow, but I’m tired of chicken tacos and not up for marinating and grilling on this winter day. So when I open the spice cupboard and see some Penzey’s Hot Curry, well, something–everything just clicks!

Lentils. Do I have lentils? Of course! They’re in a bag next to the corn meal and flax seed.  So here we go… I just happen to have a carton of stock and some plum toms. Lucky me!  The only things I don’t have, but would add are the coconut milk and the mint.  Next time I make this, I’ll buy mint.  This will be great with some fresh bread and a salad.  Happy Friday night…

Ingredients ~

  • 2 cups Bob’s Red Mill Lentils
  • 1 package (3 – 4) boneless chicken breasts
  • 5 cups chicken stock
  • 3 tablespoons extra virgin olive oil
  • 2 large yellow onions, diced
  • 2 teaspoons Penzey’s Hot Curry powder
  • ½ teaspoon ground ginger
  • 1 teaspoon garlic, finely minced
  • ¼ cup coconut milk (tip: substitute with ¼ cup milk, or soak ¼ cup coconut flakes in ¼ cup milk for 15 minutes. Strain coconut before adding milk.)
  • 2 cups diced plum tomatoes, or 16 ounces of diced, canned tomatoes
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 -4 slices of fresh lemon for garnish
  • 3 Tablespoons chopped fresh mint, optional

Method ~

Place the lentils in a large saucepan and cover with cold water about two inches over the top. Bring to a boil. Reduce heat to a simmer and cook the lentils until tender, about 25 minutes. Set aside.

Bring the chicken stock up to a boil in a sauté pan. Reduce the heat and poach the chicken breasts until done, about 6-8 minutes. Remove chicken from the stock and set aside. Reserve the stock for the soup. When the chicken is cool enough to handle, shred or cut into small pieces.

Heat the oil in a medium size saucepan over a medium heat. Sauté the onions until tender and translucent, about 10 minutes. Add the curry, ginger, and garlic, and cook for 2-3 minutes longer.  Add the reserved chicken stock and coconut milk to the onion mixture. Simmer about 10 minutes. Add the diced tomatoes and lentils and bring to a boil. Add lemon juice and salt and fresh ground cracked pepper to taste. Add the chicken and heat through and serve. Garnish with mint.

Serves 6

2 Responses to 'Curried Chicken and Lentil Soup'

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  1. Amy Jones said,

    made this tonight. i used sun dried tomatoes for a different flavor. it’s delicious- and will be perfect tomorrow for dinner! thank you!!

    • Paul Gauche said,

      Hey Amy! Thanks for the reponse to this recipe. Adding sun dried tomatoes is a great idea and is a winner with most things “curry.” And I would imagine that letting all of those flavors “get happy together” for a day before serving it is just the ticket! Thanks for being in touch here! –pg

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