Hello Mamas!
This weeks recipe is one of my absolute favorites. It’s simple, tasty and ooooh so warm on a cold winter’s day. It is my adaptation of a lentil soup recipe I found many years ago. This is what I will be serving for dinner tonight; how about you?
I hope you enjoy!
be inspired, be confident, be fit
your friend and coach,
Kenya
Curry Chicken Lentil Soup
Ingredients:
3/4 cup brown lentils
2 whole chicken breasts, boned and skinned (4 halves)
5 cups chicken stock or as needed
3 tablespoons oil
2 onions (yellow works well), diced about 2.5 cups
2 teaspoons curry powder (yellow or red))
1/2 teaspoon ground fresh ginger
1 teaspoon finely minced garlic
1/4 cup lite coconut milk
2 cups diced plum tomatoes, or canned
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Put the lentils in a small saucepan and cover with cold water about two inches over the top. Let it sit for 15 minutes, then bring up to a boil. Reduce heat to a simmer and cook the lentils until done, about 25 minutes. Set aside.
Next, heat your oil in a large pot and add the onion, garlic and ginger. Sautee until the onions are almost transparent. Add the curry, salt, pepper, then the chicken. Allow the chicken to cook on medium for approximately 3 minutes; making sure to coat the chicken evenly with the curry, onion and garlic mixture.
Add the chicken stock and it bring it up to a boil, then add the tomatoes. Turn the heat to a simmer. Next, add the coconut milk and lentils and bring to a boil for 3 minutes. Now cover the soup and allow to simmer for 20-30 minutes.
This is a great recipe to play with. Use this as a canvas to create something new. Try adding more vegetables, maybe brown rice in lieu of lentils. 
Bon Appetit!
NUTRITION FACTS: 250 calories, 17 g protein, 24
g carbs,
