NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

5 oz chicken breast

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

0.5 cup Granny Smith apple

1 tsp fresh ginger

1 clove garlic

1 tsp curry powder

0.5 tsp ground turmeric

2 cup low-sodium chicken broth

0.25 cup dry red lentils

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the cubed chicken breast and sear for 4-5 minutes until golden on the outside.

• 3

  Stir in the diced onion, carrots, celery, and apple, cooking for another 5 minutes until the vegetables begin to soften.

• 4

  Add the minced ginger, garlic, curry powder, and turmeric, stirring constantly for 60 seconds to release the oils and aromas.

• 5

  Pour in the chicken broth and add the dry red lentils, stirring to combine and scraping any browned bits from the bottom of the pot.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes until the lentils are soft and starting to break down.

• 7

  Stir in the coconut milk, sea salt, and black pepper, allowing the soup to thicken for 2 more minutes.

• 8

  Ladle the soup into a bowl and garnish with fresh chopped cilantro before serving.