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Curry Chicken and Lentil Soup
A curry spiced chicken soup with lentils and vegetables.
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servings: 2
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 1 cup brown lentils
- 2 pounds bone-in skin-on chicken thighs
- salt & pepper
- 1 TBSP olive oil
- 2 medium carrots, diced
- 1 medium red onion, diced
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 4 cups water
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Directions
- Season the chicken thighs generously on both sides with salt & pepper.
- In a dutch oven heat the oil over medium-high heat. Add the chicken thighs skin-side down and cook until skin is well browned, about 5 minutes. Transfer the chicken thighs to a plate and set aside.
- Keep the dutch oven over medium-high heat and add the carrot and onion. Cook, stirring often, until vegetables are lightly browned, about 8 minutes.
- Stir in the spices (cumin, ginger, garlic, turmeric, cinnamon, coriander, cayenne). Pour in the water and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits. Return the chicken thighs back into the dutch oven and bring to a boil.
- Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered until chicken is tender, about 25 minutes.
- Transfer the chicken thighs to a plate. Use two forks to pull the chicken off the bone and discard the skin and bones.
- Stir the chicken back in the dutch oven and increase to medium-high heat and bring to a boil.
- Rinse the lentils thoroughly under cold water and stir them and 1/2 tsp salt in with the chicken. Place the lid back on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, until lentils are tender, about 25 minutes.
- Take the dutch oven off the heat. Taste and season with additional salt & pepper if needed.
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