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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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