Disclosure: I’d like to Thank Canadian Lentils for the Gift Pack I recently received. I was able to connect with Canadian Lentils up close and personal at Mom 2.0 Summit back in May. #LoveLentils
I had the opportunity to create my own lentils in a jar at Mom 2.0. It was a curry based lentil that I could easily prepare and add chicken as an option. Red split lentils were used to prepare this delicious soup. This was my first time preparing Coconut Curry Chicken Lentil Soup. It was very easy to prepare. Everything was completed in under an hour and it feeds about 5-6 people. Lentils are a healthy option and great to add to your soup, salad or baked goods. Lentils are great for baking, boiling, grilling or frying.
Soups are a quick and easy meal to prepare especially in the Fall and Winter months when you just want a warm filling meal. It seems that I cook more soup and chili style dishes when the weather gets cooler. I haven’t really used my crock pot but, I need to change that. There are so many great crock pot recipes that you can quickly prepare. The ease of letting it cook while you handle other things you need to do. That’s my kind of cooking! There’s a variety of crock pot recipes on the Lentils website.
Prep Time: 5 minutes
Total Time: 50 minutes
- 1 1/2 cups red lentils
- 2 cups water
- 1 cup coconut milk
- 2 cups fresh spinach leaves
- 1/4 tsp salt, pepper & tumeric
- 1 1/2 cups boneless chicken, cubed
- 1 tsp curry powder
- 1 pinch of thyme
Place water and coconut milk into a large pot and bring to boil on medium-high heat. Once boiling, reduce the heat to medium and let simmer for about 30 minutes.
Next, add lentils, spices and chicken. (I used raw chicken and had it cook with the soup. You can precook your chicken and add it if you prefer to do it that way.) cook 10-15 minutes.
Add remaining ingredients and stir until spinach has wilted completely. Season to taste with salt and pepper and serve.