Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry paste
  • 1/2 cup red lentils, rinsed
  • 1 medium Granny Smith apple, peeled and diced
  • 6 cups chicken broth, low sodium
  • 2 cups cooked chicken breast, shredded or cubed
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and carrots, stirring until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic, ginger, and curry paste; cook for 2 minutes until the mixture smells fragrant and the paste darkens slightly.
  3. Stir in the rinsed red lentils and diced apple. Pour in the chicken broth and increase the heat to bring the soup to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15–20 minutes until the lentils have softened and partially dissolved into the broth.
  5. Stir in the cooked chicken and coconut milk. Simmer for another 5 minutes to ensure the chicken is heated through and the broth reaches a creamy consistency.
  6. Remove from heat and stir in the lime juice and salt. Garnish with fresh chopped cilantro.