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Chicken Lentil Curry Soup


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Rate this recipe 4.5/5 (11 Votes)


  • 1 bunch scallions (white and light green parts only), chopped
  • 1 jalapeno pepper, seeded and roughly chopped
  • 2 1/4-inch-thick slices peeled ginger
  • 1/2 cup cilantro, plus more for topping
  • 4 cloves garlic
  • 3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped
  • 2 teaspoons curry powder
  • 1 13.5-ounce can light coconut milk
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1 cup red lentils, picked over and rinsed
  • 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • Freshly ground pepper


Preparation time 40mins
Adapted from


Step 1

Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.

Cook the curry powder in a Dutch oven or large pot overmedium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.

Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 25 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper; top with cilantro


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