Ingredients
Scale
- 1 tablespoonvegetable oil (or ghee)
- 1stalk celery, diced
- 1medium onion, diced
- 1medium carrot, diced
- 2cloves garlic, minced
- 1 tablespoonfresh ginger, grated
- 1 tablespoonmild or medium curry paste
- 8 cups(2liters) chicken stock
- 1 cup(about7 ounces) red split lentils, rinsed
- ½ cup(about3½ ounces) basmati rice, rinsed
- 2cooked chicken breasts (or an equal amount of cooked dark meat), diced
- ⅔ cupfrozen spinach (about3cubes), no need to thaw
- Juice of½lemon
- Salt, to taste
Instructions
- 1. Sauté the Aromatics
- In a large soup pot, heat the vegetable oil over medium-low heat.
- Add the onion, carrot, and celery, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, ginger, and curry paste, and cook for another 30 seconds, stirring constantly until fragrant.
- 2. Build the Base
- Pour in the chicken stock, then add the red lentils and basmati rice.
- Increase the heat and bring the mixture to a boil.
- 3. Simmer the Soup
- Once boiling, reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the lentils and rice begin to soften.
- 4. Add Chicken and Spinach
- Stir in the diced cooked chicken and frozen spinach (no need to thaw first).
- Continue cooking for another 5–7 minutes, until the lentils and rice are tender and the soup thickens slightly.
- 5. Finish and Season
- Squeeze in the lemon juice and season with salt to taste.
- Remove from heat and let the soup rest for a couple of minutes to allow the flavors to blend.
- To Serve
- Ladle the soup into bowls and garnish with extra lemon wedges or a sprinkle of fresh herbs if desired.
- Serve hot with warm flatbread or a slice of buttered crusty bread.