Curry Chicken Lentil Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - Olive oil (1 tablespoon)
02 - Yellow onion (1)
03 - Carrots (3, chopped)
04 - Celery stalks (3, chopped)

→ Aromatics & Seasonings

05 - Garlic clove (1, minced)
06 - Fresh ginger (1 tablespoon, minced)
07 - Curry powder (4 teaspoons)
08 - Fine sea salt
09 - Black pepper (freshly ground)
10 - Fresh lemon juice (for serving)

→ Main Components

11 - Boneless & skinless chicken thighs (1 pound)
12 - Red lentils (1 cup)
13 - Vegetable broth (4 cups)
14 - Full-fat coconut milk (½ cup)

# Instructions:

01 - Heat olive oil over medium-high heat and cook onion, carrot, and celery until softened, about 5 minutes
02 - Stir in garlic, ginger, and curry powder until fragrant, about 1 minute
03 - Add broth and lentils, place chicken thighs in broth, season with 1 teaspoon salt, and bring to boil
04 - Reduce heat, cover, and cook until lentils are tender and chicken reaches 165°F, about 30 minutes
05 - Remove chicken, shred with forks, return to pot with coconut milk. Adjust seasoning
06 - Serve with black pepper and fresh lemon juice if desired

# Notes:

01 - Can be made in Instant Pot (10 minutes high pressure + 10 minutes natural release)
02 - Leftovers keep for up to 3 days
03 - Can be served over rice for variation
04 - No dairy or flour required

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