Creamy Lentil and Chicken Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 potatoes (peeled and diced)
- 1 large onion (peeled and finely diced)
- 1 Tbsp Oil
- ¾ cup Red lentils (rinsed and picked over)
- 2.333 cups chicken stock (more if needed)
- 13 ozs boneless, skinless Chicken breasts (halves)
- 1 small Leek (washed; halved lengthwise; sliced)
- 1 carrot (peeled and sliced)
- 2 Tbsps butter
- 2 cups Coconut cream
- 1 Tbsp yellow Curry paste
- salt (to taste)
- freshly ground Black pepper (to taste)
- granulated chicken stock (to taste)
- fresh mint (finely cut into strips)
Preparation steps
1.
Heat the oil in a large saucepan. Saute the onion until translucent, add diced potatoes, lentils and stock; bring to a boil. Reduce heat and simmer for about 20 minutes.
2.
Meanwhile, rinse the chicken under cold running water and pat dry with paper towels. Cut into thin strips. Heat the butter in a nonstick skillet and saute the chicken, leeks, carrots. Add the coconut cream and curry, season with salt and pepper; simmer about 15 minutes.
3.
Add the chicken mixture to the stock mixture; return to a boil, adding more stock if needed.
4.
Pour soup into a soup tureen or serving bowl; garnish with mint leaves and granulated chicken stock. Serve.
