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Curried Chicken Lentil and Rice Soup with Spinach

A comforting and nourishing soup filled with tender chicken, wholesome lentils, and nutrient-packed spinach, spiced with delightful curry flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup lentils (green or brown)
  • 1 cup long grain rice (white or brown)
  • 5 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 teaspoons curry powder adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups fresh spinach

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  3. Add the minced garlic and diced chicken. Cook for around 5-7 minutes until the chicken is no longer pink.
  4. Add in the carrots and celery. Stir everything for about 5 minutes.
  5. Add the lentils, rice, chicken broth, coconut milk, curry powder, cumin, salt, and pepper.
  6. Give it a solid stir and bring it to a gentle boil.
  7. Once boiling, reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and rice are tender.
  8. Throw in the fresh spinach in the last 5 minutes of cooking.
  9. Before serving, taste and adjust the seasoning as needed.
  10. Ladle the soup into bowls and garnish with fresh herbs if desired.

Notes

This soup can be adjusted for dietary preferences. Substitute chicken with tofu or chickpeas for a vegetarian option. Freezes well for quick future meals.