Cook time
40mins
Difficulty
A remarkable combination of British and Indian flavors. This soup is like a warm fluffy blanket.

Ingredients

Spices

  • 0.5 tsp salt
  • 0.5 tsp cumin
  • 1 tsp curry powder
  • 0.25 tsp cinnamon
  • 0.25 clove
  • 0.25 tsp turmeric
  • 0.25 tsp white pepper

Main Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 carrot, diced
  • 1 red onion, diced
  • 2 celery stalks, diced (leaves included)
  • 2 cloves garlic, minced
  • 32 oz chicken stock
  • 1 lb chicken breasts, cubed
  • 1 cup red lentils
  • 1 granny smith apple, peeled, cored, and diced
  • 0.5 cup heavy cream
  • Salt and Pepper, to taste
  • Fresh cilantro, for garnish

Steps

  1. Melt the butter and olive oil in a large saucepan over medium hot heat.
  2. Add the onion, celery, and carrot. Sautee until translucent, about 8 minutes.
  3. Add the chicken and cook until done, about 10 minutes.
  4. Add garlic and spices, stirring constantly for 2 minutes.
  5. Add the chicken stock, lentils and diced apple; bring to a simmer, cover.
  6. Let the stock simmer for 20 minutes.
  7. Remove from heat and stir in heavy cream.
  8. Garnish with fresh cilantro.
  9. optional) serve over rice.

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