• Fri, Mar 16 2012

All-Day Lentil, Coconut, and Curry Chicken Soup Recipe

Lentil Coconut Curry Soup

I almost never eat three square meals a day. It’s taken me a couple of years to figure it out, but I’m a grazer: Whenever I’m home, I basically grab a little food and munch every time I pass the kitchen, so the longer I’m home, the greater risk that I gorge myself on junk food. So I’ve started to plan ahead whenever I know I’ll be home all day, by creating something that’s somewhat healthy, edible hot or cold, and easy to eat whether on a plate or in my fingers as I pass through the kitchen. This Lentil, Coconut, and Curry Chicken Soup is the perfect all-day meal.

Cook up a batch in the morning, turn off the stove, and graze all you want. It thickens as it gets cold, and you can always just grab pieces of chicken from the soup for a quick bite of protein when you need a small snack.

All-Day Lentil, Coconut, and Curry Chicken Soup

Serves 6

INGREDIENTS:
7 to 8 Chicken Thighs
3 Tablespoons Olive Oil
1 Medium White Onion – Chopped
3 Stalks Clearly – Chopped
3 Carrots – Chopped
2 Cloves Garlic
1 Teaspoon Tandoori Spice
2 Teaspoons Curry
1 Teaspoon Coriander
1 Teaspoon Thyme
2 Teaspoons Salt
1 Teaspoon Black Pepper
2 Tablespoons Tomato Paste
2 Bay Leaves
1 1/2 Cup Lentils
2 (14oz) Cans Coconut Milk

INSTRUCTIONS:

  1. Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin.
  2. In a large pot set on medium heat, add the olive oil, onions, carrots and celery and cook for 12 minutes until the vegetables are soft and the onions are translucent.
  3. Next add the garlic and cook for 1 minute.
  4. Add the tandoori spice, curry, coriander, thyme, salt and pepper. Cook for 2 minutes, continuously stirring.
  5. Add the tomato paste and cook for another minute.
  6. Next add the bay leaves and lentils. Fill the pot with water until all the ingredients are submerged in the liquid.
  7. Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Keep checking and stirring every 10 minutes. If you notice the water is low, just add an extra cup of water. You might have to do this 2 or 3 times.
  8. Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered.
  9. Serve as is or with rice or naan.

 

Photo: Petrit Husenaj

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