Ingredients
Main Ingredients
- 2 tablespoons coconut oil (or ghee)
- 1 medium yellow onion (finely chopped)
- 1 large carrot (peeled and diced)
- 1 medium red bell pepper (diced)
- ¼ teaspoon kosher salt
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 medium apple (peeled, cored, and diced)
- 2 teaspoons curry powder
- 1 teaspoon ground sweet paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cinnamon
- ½ cup dried red lentils (rinsed)
- 3 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup full-fat canned coconut milk
Optional Garnishes
- Roasted cashews
- Chopped fresh cilantro
Instructions
- Sauté vegetables: Heat the coconut oil or ghee in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion, peeled and diced carrot, and diced red bell pepper. Season with ¼ teaspoon kosher salt and sauté for 4-5 minutes, or until the vegetables are softened and lightly browned.
- Add aromatics and apple: Stir in the minced garlic, minced fresh ginger, and peeled, cored, and diced apple. Cook for another 2-3 minutes, stirring occasionally, until fragrant and slightly softened.
- Add spices: Add the curry powder, ground sweet paprika, ground turmeric, ground cumin, dried thyme, ground cardamom, and ground cinnamon. Stir well to coat the vegetables evenly with the spices.
- Add lentils and broth: Add the rinsed dried red lentils to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to simmer uncovered for 20-25 minutes, or until the lentils are tender and cooked through.
- Puree soup: Remove the pot from heat. Using an immersion blender, puree about three-quarters of the soup until smooth, leaving some chunks for texture. Alternatively, transfer part of the soup to a high-powered blender, puree until smooth, and return to the pot.
- Add chicken and heat through: Stir in the shredded cooked chicken and return the pot to low heat. Heat through for a few minutes, then taste and adjust salt and pepper as needed.
- Finish with coconut milk: Remove the pot from heat again and stir in the full-fat canned coconut milk until well combined.
- Serve: Ladle the warm soup into bowls and top with optional roasted cashews and chopped fresh cilantro. Serve with naan or crusty bread if desired.
Notes
- Use ghee as a substitute if you prefer a buttery flavor over coconut oil.
- The apple adds subtle sweetness balancing the spices; Granny Smith or any tart apple works well.
- Rinse lentils thoroughly to remove excess starch and any debris.
- Use cooked chicken from leftover roast, rotisserie chicken, or poach chicken breasts specifically for this recipe.
- Adjust spices according to your preferred heat level or flavor intensity.
- Immersion blender makes pureeing easy without transferring hot soup; if unavailable, use a regular blender carefully.
- Optional garnishes like roasted cashews and fresh cilantro add texture and brightness but can be omitted.
- Best served warm with naan bread to soak up the flavorful broth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
