This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Without the curry, boiled rice can be very dull."
-C. Northcote Parkinson, Playwright
A simple curry soup is the perfect way to warm up on a cold winter night. This version makes a complete meal with veggies, meat, lentils and peas in a rich creamy soup.
The lentils make this a robust and creamy soup that pairs perfectly with the chicken, onions and carrots. Reserving the onions and blending them with the milk is a great way to thicken soup.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied and makes great leftovers.
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.
Serving size: about 2 cups
Amount Per Serving
|Calories 459||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 55g||20%|
|Dietary Fiber 11g||40%|
|Vitamin K 32mcg|