Curried Chicken Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

• 1 tsp. sesame oil
• 2 large onions (finely diced)
• 1 lb. boneless, skinless chicken thighs (cubed)
• 3 large carrots (peeled and sliced crosswise)
• 2 cups no salt added chicken or vegetable stock
• 2 cups water
• 2 tsp. curry powder
• 1/2 tsp. garam masala
• 1/3 tsp. salt
• to taste fresh ground black pepper
• 4 cups water
• 1 cup brown lentils
• 1/2 cup 2% milk
• 2 cups frozen peas

Place the oil in a large saucepan over medium high heat.

Add the onions and cook, stirring frequently, for about 15 minutes until the onions are lightly browned.

Remove half of the onions and set aside.

Add the chicken thighs to the pan and cook for about 4 minutes. Stir frequently.

Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.

Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.

While the soup is cooking place the remaining 4 cups water in a medium sauce pan over high heat.

When the water boils add the lentils, stir, and reduce the heat to a simmer.

Cook the lentils for about 20 minutes.

Remove from the heat and strain the excess liquid.

Place the reserved onions and milk in a blender and puree until smooth.

Add the creamed onions, lentils, and peas to the soup and stir.

Heat gently and serve.