why make this recipe
Curried Chicken Lentil and Rice Soup with Spinach is a warm, comforting dish that is packed with flavor and nutrition. It combines protein-rich chicken, wholesome lentils, and rice, along with the goodness of spinach. This soup is perfect for a family dinner or a cozy night in. It’s easy to make and great for meal prep, providing a healthy option for lunches throughout the week.
how to make Curried Chicken Lentil and Rice Soup with Spinach
Ingredients:
- 1 lb chicken breasts, diced
- 1 cup lentils, rinsed
- 1 cup rice
- 4 cups chicken broth
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 cups spinach, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in curry powder and cook for 1 minute.
- Add diced chicken and cook until browned.
- Add lentils, rice, chicken broth, and coconut milk. Bring to a boil.
- Reduce heat and simmer for about 20-25 minutes, or until lentils and rice are cooked.
- Stir in chopped spinach and cook until wilted.
- Season with salt and pepper to taste. Serve hot.
how to serve Curried Chicken Lentil and Rice Soup with Spinach
Serve this delicious soup hot in bowls. You can add a squeeze of lemon on top for extra flavor. Pair it with some crusty bread or a side salad to make a complete meal.
how to store Curried Chicken Lentil and Rice Soup with Spinach
Allow the soup to cool completely before storing it. Place it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the soup for up to 3 months. Make sure to thaw it in the fridge before reheating.
tips to make Curried Chicken Lentil and Rice Soup with Spinach
- Use chicken thighs instead of breasts for a juicier flavor.
- Feel free to add more vegetables such as carrots, bell peppers, or peas.
- Adjust the curry powder to your taste. You can add more for extra spice.
- If you want a creamier texture, add more coconut milk.
variation
You can switch out the chicken for chickpeas or tofu to make this soup vegetarian or vegan. Additionally, different spices like turmeric or ginger can be added for a different flavor profile.
FAQs
1. Can I use other types of lentils?
Yes, you can use other types of lentils, but cooking time may vary. Green or black lentils can take a bit longer, while red lentils cook faster.
2. Can I make this soup in a slow cooker?
Yes, you can! Sauté the onions and garlic first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
3. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free rice and ensure that the broth does not contain gluten.
Curried Chicken Lentil and Rice Soup with Spinach
A warm, comforting soup packed with protein-rich chicken, wholesome lentils, and spinach.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken breasts, diced
- 1 cup lentils, rinsed
- 1 cup rice
- 4 cups chicken broth
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 cups spinach, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in curry powder and cook for 1 minute.
- Add diced chicken and cook until browned.
- Add lentils, rice, chicken broth, and coconut milk. Bring to a boil.
- Reduce heat and simmer for about 20-25 minutes, or until lentils and rice are cooked.
- Stir in chopped spinach and cook until wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
Serve with a squeeze of lemon, crusty bread, or a side salad. For meal prep, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 60mg
