Ingredients

The following ingredients have 8 Servings
  • 2 Tbsp unsalted butter
  • 1 medium white onion (diced)
  • 2 celery stalks (diced)
  • 1 large carrot (peeled and diced)
  • 1½ Tbsp curry powder
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground turmeric
  • 1 tsp minced garlic cloves
  • ½ Tbsp grated ginger root
  • 2 green apples (peeled, cored and diced)
  • 1 14.5-oz. can diced tomatoes
  • 1 14-oz. can coconut milk
  • 4 cups low-sodium chicken stock (see note)
  • ¼ cup uncooked basmati rice
  • ½ cup uncooked red lentils
  • 1 cup shredded (cooked chicken (see note))
  • ½ cup half-and-half
  • plain Greek yogurt (for garnishing)
  • chopped Italian parsley (for garnishing)
  • red pepper flakes (for garnishing)

Instruction

  • Using a large pot or large Dutch oven, add butter and place over medium heat. Once hot, add diced onions, celery and carrots; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes.
  • Add spices (curry powder, salt, cumin, pepper, thyme, paprika and turmeric); stir until well combined.
  • Add garlic, ginger, apples and tomatoes; stir until well combined. Continue cooking, stirring occasionally, for 4-5 minutes.
  • Add coconut milk, chicken broth, rice, lentils and chicken; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Simmer for 40-45 minutes, or until lentils are soft.
  • Heat half-and-half in microwave or separate pot; stir into soup.
  • Before serving, garnish bowls of soup with a dollop of Greek yogurt and sprinkle of chopped parsley and red pepper flakes.