Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Potato-Lentil Soup with Chicken
- soup
- 2 potatoes
- 1 shallot
- 50 grams red Quick cooking lentil
- 1 Tbsp vegetable oil
- 500 milliliters chicken stock
- inlay
- 20 grams red Quick cooking lentil
- 300 grams chicken
- 1 sm stalk Leeks
- 1 carrot
- 2 Tbsps butter
- 500 milliliters Coconut cream
- 1 Tbsp yellow Curry paste
- salt
- peppers
- grained Chicken broth
- set
- 2 Tbsps mint (cut into strips)
Rinse, peel and cut potatoes into small cubes. Peel and finely dice shallots. Heat oil in a saucepan. Add shallots and sauté until translucent. Add potatoes, 50 grams (approximately 1/4 cup) lentils and chicken broth. Cook, adding water if necessary, until the potatoes are tender. Meanwhile, halve leeks, rinse well and slice thinly.
Cut chicken into strips. Peel and cut carrot into small pieces. Heat butter in a pan. Sauté leek, remaining 20 grams (approximately 3/4 ounce) lentils, carrot and chicken until tender. Add coconut cream and curry paste. Cook until chicken has cooked through and lentils are soft, 10-15 minutes.
Coarsely puree the cooked potatoes. Add the chicken and vegetables to the soup and bring to a boil again. Thin as desired with some liquid. Season with salt, pepper and a little instant chicken stock. Serve soup in preheated soup bowls and sprinkle with mint.