CHICKEN-LENTIL CURRY SOUP

Chicken-Lentil Curry Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4-inch-thick slices peeled ginger
1/2 cup cilantro, plus more for garnish
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped
2 teaspoons curry powder
1 13.5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper

Steps:

Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.