Curried Lentil and Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless, Skinless Chicken Thighs, cut into bite sized pieces1 cup Diced Onion1 cup Sliced Carrot3 cups low sodium Chicken Stock1 cup red lentils1 tsp Ground Cumin1 tsp Ground Coriander1 Tbsp Curry Powder1 Tbsp Olive Oil
In a Dutch oven, cook onions and carrots in olive oil until onions are translucent. Add chicken and cook until chicken is lightly browned all around. Add stock and bring to a boil. Turn down to a simmer and add spices. Simmer for 30 minutes, or until lentils are cooked through.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEG108.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEG108.
Nutritional Info Amount Per Serving
- Calories: 174.1
- Total Fat: 5.3 g
- Cholesterol: 28.7 mg
- Sodium: 484.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 6.3 g
- Protein: 14.5 g
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