Annette's Original Curried Chicken & Lentil Soup

February 25, 2013
4 Ratings
  • Serves Six
Author Notes

Growing up soup was never a favorite of mine for two reasons:
First a rather nasty experience with a package of Scotch Broth - to this day I cannot bear the sight or smell of it.
Second and the most damning, the pot of 'surprise soup' that sat on our stove top for most of my childhood years.
When I became passionate about cooking, soups were one of my favorite creations. Many of these soups have become fast favorites of friends and family members.
Some family members have been known to pass these delicous creations off as their own.... hence the name for this hearty fayre Annette's Original Curried Chicken and Lentil Soup —Annette Preston

What You'll Need
  • 2 Medium Chicken Breasts
  • 1 900 ml Carton of Low Sodium Chicken Broth
  • 4 medium sized carrots
  • 2 Stalks Celery
  • 2 tablespoons Mild Curry Paste
  • 1 19oz can Cooked Lentils
  • 1 tablespoon Olive oil
  • 1/3 cup Wholegrain rice
  1. Cook chicken breasts on parchment paper in oven for 15 mins @ 350 degs or until no longer pink in middle.
  2. Peel and dice carrots
  3. String and chop celery
  4. Use heavy based saucepan - heat on medium add olive oil and saute carrots and onions for about 2 mins - then add rice.
  5. Remove pot from heat and stir in curry paste. Add Chicken stock and 2 cups of water Cut chicken into small size pieces and add to pot Rinse Lentils under cold water and add to soup Place back on medium heat and bring to boil - keep on medium heat with lid off stirring frequently for 30 - 40 mins
  6. Optional Serve soup in bowls with a tsp of plain yogurt. A side of naan bread and green salad makes a perfect meal This soup freezes very well but may thicken up you can always add chicken stock or water until it reaches desired consistency

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