Chicken-Lentil Curry Soup
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped
2
With the motor running, add the apples, a few pieces at a time, until chopped
3
Cook the curry powder in a Dutch oven or large pot overmedium-high heat, stirring, until lightly toasted, about 1 minute
4
Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes
5
Add the apple-scallion mixture and 1/2 teaspoon salt
6
Cook, stirring, until thickened, about 5 more minutes
7
Stir in the chicken broth and lentils
8
Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes
9
Add the chicken and simmer until cooked through, about 6 minutes
10
Season with salt and pepper; top with cilantro
11
Photograph by Justin Walker