Chicken, lentil and vegetable soup
A generous soup with chicken thighs, red lentils, potato and vegetables. Ginger and warming spices give direction; coconut milk provides a rounded finish.
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All recipes start at 4 people.
Ingredients now shown for 4 people.
Cuisine: International
Estimated timing: about 15 min preparation · about 40 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Prepare the ingredients
Cut chicken into even pieces about 2–3 cm across, using a separate chopping board. Wash leeks thoroughly. Cut onion, potato, celery and carrot into small pieces. Finely chop garlic, grate ginger and rinse lentils.
Give the onion time
Cook onion in olive oil for 8–10 minutes. Add the other vegetables and cook a few minutes longer. Add garlic and ginger for the last minute.
Cook the spices and add stock
Stir curry powder, turmeric, cumin and coriander into the fat for 30–60 seconds without burning them. Pour in stock and add lentils, bay leaf and optional lime leaves.
Cook lentils and chicken until tender
Add chicken pieces. Simmer gently for about 20–25 minutes until vegetables and lentils are tender and chicken is cooked through. Check that the thickest chicken piece reaches at least 75 °C; timing is approximate. Add a little water or stock if the lentils make the soup too thick.
Round off
Stir in coconut milk or cream and heat through. Remove bay leaf and lime leaves. Season with salt, pepper and a little lemon.
Get to know the spices in this dish
About this version
Based on previously supplied ingredients and quantities. Spice doses, oil, 6 portions and conversion of ½ cup lentils to about 1.2 dl are proposed standardisations. The recipe needs a new check test using these measurements.
Good to know before you cook
Lentils build the texture
Red lentils partly break down when tender. Stir along the bottom near the end and adjust liquid to your preferred thickness.
Two related directions
Coconut milk gives the version shown here. If choosing double cream, use about three quarters of the coconut milk quantity. Taste before adding more seasoning.
Sources and further reading
Sources were compiled with AI assistance.