Curried Lentil and Chicken Soup

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Chicken thighs are less expensive than breasts, and they give this robust soup added heartiness. If you don't have plain yogurt, top each bowl with sour cream. Cost: $3.15/serving

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 450 g bonesless skinless chicken thighs, chopped
  • 1 onion, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) curry powder
  • 1 tsp (5 mL) ground coriander
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) salt
  • 3 cups (750 mL) sodium-reduced chicken broth
  • 1 cup (250 mL) dried red lentils, rinsed
  • 1 tbsp (15 mL) lemon juice
  • 1/2 cup (125 mL) Balkan-style plain yogurt
  • 1/4 cup (60 mL) chopped fresh parsley, or cilantro


Preparation












In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; sauté chicken until light golden, about 3 minutes. Remove to plate; set aside.

In same Dutch oven, heat remaining oil over medium heat; cook onion and carrot, stirring occasionally, until beginning to soften, about 3 minutes. Add garlic, curry powder, coriander, cumin and salt; cook, stirring, until fragrant, about 30 seconds. Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 10 minutes.

Stir in chicken and any juices. Cook, uncovered and stirring occasionally, until slightly thickened and chicken is no longer pink inside, about 5 minutes.

Remove from heat; stir in lemon juice. Spoon into serving bowls; top with yogurt and parsley.

*Chef's Notes: I made this for supper tonight. It forgot to add the lemon juice at the end, and I overcooked the lentils, because they kind of disappeared! I also didn't have coriander, so that was left out. This had a really nice flavour. I used too much chicken though I think. There was just too much for me. And you definitely need the dollop of sour cream! :)

Canadian Living: http://www.canadianliving.com/food/curried_lentil_and_chicken_soup.php

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