Curried Chicken Lentil and Rice Soup with Spinach Recipe

Introduction

This curried chicken lentil and rice soup with spinach is a comforting bowl of warmth perfect for any day you need a nourishing meal. Packed with gentle spices and hearty ingredients, it offers a lovely balance of flavors and textures that soothe the soul.

Ingredients

• 1 tablespoon vegetable oil (or ghee)
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild or medium curry paste
• 8 cups (2 liters) chicken stock
• 1 cup (about 7 ounces) red split lentils, rinsed
• ½ cup (about 3½ ounces) basmati rice, rinsed
• 2 cooked chicken breasts (or an equal amount of cooked dark meat), diced
• ⅔ cup frozen spinach (about 3 cubes), no need to thaw
• Juice of ½ lemon
• Salt, to taste

Instructions

1. Step 1: In a large soup pot, heat the vegetable oil over medium-low heat. Add the diced onion, carrot, and celery, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Step 2: Add the minced garlic, grated ginger, and curry paste. Cook for another 30 seconds, stirring constantly until fragrant.
3. Step 3: Pour in the chicken stock, then add the rinsed red lentils and basmati rice. Increase the heat and bring the mixture to a boil.
4. Step 4: Once boiling, reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the lentils and rice begin to soften.
5. Step 5: Stir in the diced cooked chicken and frozen spinach without thawing. Continue cooking for another 5 to 7 minutes, until the lentils and rice are tender and the soup thickens slightly.
6. Step 6: 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.
7. Step 7: Ladle the soup into bowls and serve hot. Garnish with extra lemon wedges or fresh herbs if desired, alongside warm flatbread or buttered crusty bread.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken, adding extra lentils or chickpeas instead.
• Adjust the curry paste to your preferred spice level for a milder or more robust flavor.
• Use fresh spinach if available, adding it towards the end of simmering and cooking just until wilted.
• To make this soup heartier, add diced potatoes or sweet potatoes with the lentils and rice in step 3.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken upon standing; add a splash of water or stock to loosen the consistency if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

While red split lentils cook quickly and break down to create a creamy texture, you can use brown or green lentils, but they will require a longer cooking time and will retain more firmness.

Is it possible to make this soup in a slow cooker?

Yes, you can combine all the ingredients except the spinach, lemon juice, and salt in a slow cooker. Cook on low for 6-8 hours. Add spinach and lemon juice in the last 15 minutes and season to taste before serving.

Curried Chicken Lentil and Rice Soup with Spinach Recipe

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★★★★★

4.6 from 143 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Curried Chicken Lentil and Rice Soup with Spinach is a comforting, flavorful bowl of warmth, perfect for chilly days. Combining tender chicken, nutritious red lentils, fragrant basmati rice, and a mild curry broth, this recipe delivers hearty nourishment with a delicious twist. Finished with fresh lemon juice and spinach, it offers a balanced and satisfying meal that’s easy to prepare and full of vibrant colors and tastes.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon vegetable oil (or ghee)
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild or medium curry paste
• 8 cups (2 liters) chicken stock

Soup Body

• 1 cup (about 7 ounces) red split lentils, rinsed
• ½ cup (about 3½ ounces) basmati rice, rinsed
• 2 cooked chicken breasts (or an equal amount of cooked dark meat), diced
• ⅔ cup frozen spinach (about 3 cubes), no need to thaw

Finishing Touches

• Juice of ½ lemon
• Salt, to taste

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Instructions

1. Sauté the Aromatics: In a large soup pot, heat the vegetable oil over medium-low heat. Add the diced onion, carrot, and celery, cooking for about 5 minutes while stirring occasionally until the vegetables begin to soften. Then add the minced garlic, grated ginger, and curry paste, cooking for another 30 seconds while stirring constantly until fragrant.
2. Build the Base: Pour in the chicken stock, then add the rinsed 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 let the soup simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until the lentils and rice start to soften.
4. Add Chicken and Spinach: Stir in the diced cooked chicken and frozen spinach (no need to thaw beforehand). Continue cooking the soup for another 5 to 7 minutes, until the lentils and rice are tender and the soup has thickened slightly.
5. Finish and Season: Squeeze the juice of half a lemon into the soup and season with salt to taste. Remove the pot from heat and let the soup rest for a couple of minutes to allow the flavors to meld.
6. To Serve: Ladle the soup into bowls and optionally garnish with extra lemon wedges or fresh herbs. Serve hot accompanied by warm flatbread or a slice of buttered crusty bread for a complete meal.

Notes

• Use chicken stock for richer flavor; substitute with vegetable stock for a lighter or vegetarian version if chicken is omitted.
• If desired, adjust the curry paste amount to make the soup milder or spicier.
• Pre-cooked chicken can be shredded or diced according to preference.
• The frozen spinach can be replaced with fresh spinach added just before the end of cooking.
• Rinse lentils and rice thoroughly to remove excess starch and improve texture.
• The soup thickens as it cools; add extra stock or water if a thinner consistency is preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried chicken soup, lentil soup, rice soup, comfort food, healthy soup, spinach soup, one pot meal