- 2
- 15 mins
- 45 mins
Ingredients
- .5 TBS olive or coconut oil
- 100 g yellow onion, diced
- 1 tsp garlic paste (or 1 clove minced)
- 1 tsp ginger paste (or grated ginger)
- .5 tsp ground turmeric
- Pinch red pepper flakes
- 24 g carrots, peeled and chopped
- 36 g red yellow lentils
- 1.5 cups chicken broth (made with 2 TBS Better Than Bouillon)
- 6.6 fl oz coconut milk (~.5 can)
- 170 g (~6 oz) chicken breasts
- Salt to taste
- OPTIONAL: toasted coconut flakes, steamed rice, and/or chopped cilantro (for topping soup)
- TO CREATE MEAL AS 600 CALORIES, EAT WITH A LABREA DINNER ROLL
Preparation
Step 1
1. Add the coconut oil to a large pot. Sauté the onion, garlic, and ginger in the coconut oil over medium heat for 2-3 minutes, or until the onions are soft and transparent.
2. Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the chicken breasts, lentils, and chicken broth. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
3. After 20 minutes the lentils should be soft and broken down. Remove chicken breasts from pot with a slotted spoon and shred. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, re-add shredded chicken, then begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. Also adjust the red pepper flakes if necessary. Serve warm with additional toppings as desired.
Makes 2 Servings.