Name: Curried Chicken Lentil and Rice Soup with Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4–6 servings
Cuisine: Indian-inspired
Ingredients: 1 tbsp vegetable oil (or ghee); 1 stalk celery, diced; 1 medium onion, diced; 1 medium carrot, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp mild or medium curry paste; 8 cups chicken stock; 1 cup red split lentils, rinsed; ½ cup basmati rice, rinsed; 2 cooked chicken breasts, diced; ⅔ cup frozen spinach; Juice of ½ lemon; Salt to taste

Curried Chicken Lentil and Rice Soup with Spinach

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A hearty curried chicken lentil and rice soup with spinach flavorful, nutritious, and ready in 35 minutes.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4–6 servings

Ingredients

1 tbsp vegetable oil (or ghee) 1 stalk celery, diced 1 medium onion, diced 1 medium carrot, diced 2 cloves garlic, minced 1 tbsp fresh ginger, grated 1 tbsp mild or medium curry paste 8 cups chicken stock 1 cup red split lentils, rinsed ½ cup basmati rice, rinsed 2 cooked chicken breasts, diced ⅔ cup frozen spinach Juice of ½ lemon Salt to taste

Instructions

Sauté the Aromatics: Heat oil in a large pot, cook onion, carrot, and celery for 5 minutes. Add garlic, ginger, and curry paste; cook 30 seconds.
Build the Base: Add stock, lentils, and rice. Bring to a boil.
Simmer the Soup: Reduce heat and simmer 10 minutes until lentils soften.
Add Chicken and Spinach: Stir in chicken and spinach; cook 7 minutes more.
Finish and Season: Add lemon juice and salt to taste. Rest a few minutes before serving.

Notes

Store in the refrigerator up to 4 days or freeze for 3 months. Add a splash of stock when reheating for best consistency.

Nutrition

Calories: 310
Fat: 10g
Saturated fat: 2g
Sugar: 5g
Sodium: 580mg
Protein: 26g
Carbohydrates: 32g
Fiber: 6g