Stovetop, Pot (small), Peeler, Knife
Peel & mince the onion & garlic.
Peel & thinly slice the carrot.
Peel & mince the ginger.
Pat the chicken dry with a paper towel. Cut the chicken into bite-sized pieces.
Heat a drizzle of oil in a pot over medium heat. Add the chicken & stir. Add the garlic, onion, ginger & curry paste. Cook, stirring for 3-4 min.
Season with salt & pepper. Add the tomatoes & cook, stirring 1-2 min.
Bring it to a simmer. Add the lentils, carrots & 1 cup of water (per serving). Stir it all together.
Reduce the heat to low. Cover & simmer for 15-20 min, or until the carrots are fork-tender & lentils are fully cooked. (Follow your lentil package instructions for accuracy & best results!)
When the lentils are fully cooked, remove from heat. Stir in the coconut milk. Season with salt & pepper. Garnish with fresh cilantro (optional). Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken & Lentil Curry Soup" contains 668 Energy, 26 g of Fat, 50 g of Carbohydrates, 54 g of Protein, 14 g of Fiber.