Lentil Coconut Curry Soup

Yum

coconut-curry-lentil-soup

We had a few sprinkles of rain here in Newport on Friday, so I stayed in with the dogs …. made up a big pot of this soup….. and decorated for Christmas.  Completely avoided the malls altogether.

All-in-all it was a very cozy day!

coconut-curry-lentil-soup

This hearty Lentil Coconut Curry Soup is one of my favorites!  It’s rich and satisfying and the aroma it produces while it simmers on the stove is absolutely incredible!!

Enjoy!

~ Deb

Lentil Coconut Curry Soup

Yield: 6 - 8 servings

Total Time: 1-1/2 hours

Ingredients:

  • 1 medium sweet potato, scrubbed clean
  • 6 cups low-sodium chicken broth
  • 1 cup brown lentils
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 large celery stalk, diced
  • 1 large carrot, peeled and diced (3/4 to 1 cup diced carrots)
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 (14 ounce can) coconut milk
  • 1/4 cup fresh cilantro leaves for garnish
  • fresh limes for garnish

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place the sweet potatoes on a baking sheet and pierce each one several times iwth a fork or knife. Roast in the oven for 45-60 minutes (depending on size) or until they are just fork tender. Remove from oven and set aside to cool. When the potatoes are cool enough to handle, remove the skins and cut into large chunks. Set aside.
  3. Place the lentils in a small saucepan. Add enough water to come 2 inches above the lentils. Bring to a boil. Reduce the heat to medium-low and simmer for 20-25 minutes or until tender.
  4. Drain the lentils and set aside.
  5. In a lare pot, bring the broth to a boil.
  6. Reduce the heat to medium low, and poach the chicken breasts for 8-10 minutes until tender when pierced.
  7. Remove the chicken from the broth and cool on a plate.
  8. Cut into bite-sized pieces and set aside.
  9. In a saucepan over medium heat, melt the olive oil and sauté the onions, carrots and celery for 8-10 minutes.
  10. Add the ginger, garlic and curry paste and cook for another 2 minutes.
  11. Add the onion mixture to the chicken broth.
  12. Add the coconut cream and lentils and simmer on medium-low for 10 minutes.
  13. Add the chicken and sweet potato to the soup and cook until heated through.
Serve with lime wedges and chopped fresh cilantro.

 

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