This creamy soup is loaded with lentils, chicken, and spinach and spiced just
right.
Makes
6 servings (8 cups)
Total Time
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Ingredients
HEAT:
ADD:
STIR IN:
Test Kitchen Approved
Red lentils become mushy if cooked too long, so keep an eye on them.
Instructions
Heat oil in a pot over medium-high.
Add onions, ginger, garlic,
curry powder, turmeric, coriander,
and pepper flakes; cook until
onions start to brown, 5 minutes.
Add broth and lentils, bring to
a boil, reduce heat to low, cover,
and cook until lentils are tender,
15–20minutes.
Stir incoconut milk and chicken
until heated through. Stir in
spinach, cook until wilted, then
stir in lime juice. Serve soup with
serranos, scallions, and peanuts.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 400
% Daily Value*
Total Fat 21g 32%
Saturated Fat 14g 70%
Cholesterol 40mg 13%
Sodium 114mg 4%
% Daily Value*
Carbs 27g 9%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.
