Curried Lentil Soup

Ingredients

For the Roasted Chicken:

• 1 ½ lbs chicken thighs, skinless and boneless
• 1 Tbsp olive oil
• 1 Tbsp Curry Powder Spice Blend

For the Lentil Soup:

• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 1 carrots, chopped
• 2 garlic cloves, minced
• 1 Tbsp fresh ginger, minced
• 1 serrano chili, minced
• 1 ½ Tbsp Curry Powder Spice Blend
• 1 ½ tsp salt
• 24 oz vegetable or chicken broth
• 1 (14 oz) can fire-roasted diced tomatoes
• 1 cup dried red or yellow lentils, rinsed
• 1 (14 oz) can coconut milk
• Juice of 1 lime
• 2 Tbsp fresh cilantro, chopped (for garnish)

Instructions

Roast the Chicken

1. Preheat & Prep: Preheat your oven to 425°. Line a baking sheet with aluminum foil.
2. Season Chicken: In a bowl, toss the chicken thighs with 1 Tbsp olive oil and 1 Tbsp Curry Powder Spice Blend until evenly coated.
3. Roast: Arrange the chicken in a single layer on the baking sheet. Roast for 20–25 minutes (or until the internal temperature reaches 165°).
4. Slice: Once cooked, let the chicken rest for 10 minutes, then slice into bite-sized strips or cubes.

Prepare the Soup

1. Sauté Aromatics: While the chicken roasts, heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots; sauté for 5 minutes until softened.
2. Bloom Spices: Add the garlic, ginger, serrano chili, 1 ½ Tbsp Curry Powder, and salt. Stir constantly for 1–2 minutes the mix will become highly fragrant.
3. Combine & Simmer: Stir in the broth, fire-roasted tomatoes (with juices), rinsed red or yellow lentils, and the coconut milk. Bring the mixture to a boil.
4. Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 15–20 minutes or until the lentils are tender and have begun to soften.
5. Brighten: Taste the lentils and adjust the salt to taste. Stir in the lime juice just before serving.

Assemble & Serve

1. Serve: Ladle the creamy soup into bowls. Top each serving with a generous portion of the roasted chicken and a sprinkle of fresh cilantro.

Notes

Vegan Variation To make this recipe vegan: Omit the chicken entirely. Use vegetable broth for the soup base. Optional: For extra heartiness, roast a can of drained & dried chickpeas with the Curry Powder Spice Blend at 425°for 20 minutes and use them as a crunchy topping!