Curried Chicken Lentil and Rice Soup with Spinach: A Comforting Delight for Busy Nights!
When life gets chaotic—and let’s face it, when isn’t it?—sometimes all you really want is a warm bowl of soup, don’t you? Enter Curried Chicken Lentil and Rice Soup with Spinach. This recipe is perfect for those nights when you need something wholesome, hearty, and a bit exotic without spending hours in the kitchen. Let’s dive into this cozy dish that truly hits the spot!
Why You’ll Love This Curried Chicken Lentil and Rice Soup
First things first: this soup is not just a meal; it’s a hug in a bowl! With the tender chunks of chicken, the nutritious lentils, and the vibrant spinach mingling in spicy curry goodness, what’s not to love? Plus, it’s quick to make, which means more time for you to binge-watch that series everyone is talking about, or to just collapse on the couch with your kids—or pets! (We don’t judge!)
Now, let’s gather our ingredients and bring this comforting dish to life.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 pound chicken breast, cubed
- 1 cup lentils (rinse and drain)
- 6 cups chicken or vegetable stock
- 1 cup cooked rice (brown or white)
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Juice of 1 lime (or lemon, if you’re feeling adventurous!)
Cooking Steps
-
Sauté Your Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent—about 5 minutes. Add the minced garlic and grated ginger, and sauté for another minute. This will make your kitchen smell divine!
-
Add the Chicken: Toss in the cubed chicken and cook until no longer pink. This usually takes about 5 to 7 minutes. No one loves a rubbery chicken, so keep an eye on it!
-
Spice It Up: Stir in the curry powder, cumin, and turmeric—let those spices dance in the pan for about 30 seconds until they become fragrant. It’s like a mini-party in your pot!
-
Lentils, Meet Broth: Pour in the stock and add the rinsed lentils. Bring the mix to a boil, then reduce to a simmer. Cover and let it bubble away for about 20–25 minutes, or until the lentils are tender.
-
Add the Finishing Touches: Stir in your cooked rice and the chopped spinach. Cook for another 5 minutes until the spinach has wilted. Season with salt, pepper, and a splash of lime juice.
-
Serve & Impress: Ladle that delightful soup into bowls and watch your family’s eyes light up! Garnish with a few extra spinach leaves or some fresh herbs if you’re feeling fancy.
Cooking Tips
- Substitution Galore: Don’t have chicken? Feel free to swap in chickpeas for a vegetarian twist!
- Extra Creaminess: If you like your soup creamy, a splash of coconut milk can take it to the next level—plus, it adds a tropical flair!
- Batch Cooking: This recipe is perfect for meal prep; just double the batch and freeze leftovers for a rainy day. Trust me; future you will thank you!
Personal Anecdote
I vividly remember the first time I made this Curried Chicken Lentil and Rice Soup. It was a chilly fall evening, and my kids were home from school with that familiar “What’s for dinner?” whine. As the aroma of spices filled the kitchen, I could practically see their mouths watering—and I was greeted with “YUM!” before they even took a bite. Now, it’s a staple in our household, especially for busy weeknights!
Frequently Asked Questions
Can I substitute lentils in this recipe?
Absolutely! If you have split peas on hand, they can work just as well.
How can I store leftovers?
Keep your soup in an airtight container in the refrigerator for about 3-4 days, or in the freezer for up to 3 months. Just reheat gently on the stove or microwave.
What can I serve with the soup?
A nice crusty bread or even a simple salad makes for a fantastic pairing.
Enjoying Curried Chicken Lentil and Rice Soup with Spinach is like inviting flavor and warmth into your kitchen. It’s a comforting hug on a spoon, made with love and just the right amount of spice—all while being super easy to whip up.
Feel like your cooking game just leveled up? I knew you would! Grab your apron, unleash your inner chef, and don’t forget to share this recipe with your friends. They’ll be equally impressed. Cook on, everyone!
Meta Description:
Curried Chicken Lentil and Rice Soup is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!
For more scrumptious recipes like this, check out my vegetarian soup recipes or learn how to make perfect rice every time. And who knows? You might find your next favorite dish waiting for you!
Curried Chicken Lentil and Rice Soup with Spinach
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent—about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another minute.
- Toss in the cubed chicken and cook until no longer pink, about 5 to 7 minutes.
- Stir in the curry powder, cumin, and turmeric, and let those spices cook for about 30 seconds until fragrant.
- Pour in the stock and add the rinsed lentils. Bring to a boil, then reduce to a simmer. Cover and let it cook for about 20-25 minutes, or until the lentils are tender.
- Stir in the cooked rice and the chopped spinach. Cook for another 5 minutes until the spinach has wilted.
- Season with salt, pepper, and a splash of lime juice before serving.
- Ladle into bowls and garnish with extra spinach leaves or fresh herbs.