Curry Chicken and Lentil Soup
Servings: 2
Total Time: 1 hour 30 minutes
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
Directions
1. Season the chicken thighs generously on both sides with salt & pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer the chicken thighs to a plate. Use two forks to pull the chicken off the bone and discard the skin and bones.
7. Stir the chicken back in the dutch oven and increase to medium-high heat and bring to a boil.
8. 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.
9. Take the dutch oven off the heat. Taste and season with additional salt & pepper if needed.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer the chicken thighs to a plate. Use two forks to pull the chicken off the bone and discard the skin and bones.
7. Stir the chicken back in the dutch oven and increase to medium-high heat and bring to a boil.
8. 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.
9. Take the dutch oven off the heat. Taste and season with additional salt & pepper if needed.
