Chicken and Puy Lentil Soup with Basmati Rice
Aromatic one-pot soup combining tender shredded chicken with nutty Puy lentils and fluffy basmati rice. Ginger and curry powder warm the broth while fresh cilantro brightens each spoonful. Ready in under 20 minutes with minimal cleanup.
Ingredients
- 1 ¼ cups basmati rice, or 1 pack Tilda Steamed Pilau Basmati
- 1 onion, chopped
- 1 ginger, thumb-size piece, peeled and grated
- 2 tbsp olive oil
- 1 tsp curry powder
- 0.0 oz chicken stock
- 1 bay leaf
- 1 chicken breast, cooked and shredded
- 1 pack Puy lentils, precookedbrown or green lentils1:1legume
texture may differ slightly
- cilantro, handful, chopped
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Heat onion and ginger in olive oil until softened
- 2
Add curry powder and cook briefly until fragrant
- 3
Pour in chicken stock and add bay leaf, then bring to a boil
- 4
Reduce heat to a simmer and add shredded chicken, lentils, and rice
- 5
Simmer until rice is tender
- 6
Season with salt and pepper to taste
- 7
Stir in fresh cilantro before serving
Tips
Use precooked lentils and rice to keep total cooking time minimal
Toast the curry powder in oil before adding stock to deepen flavor
If using raw chicken breast, poach it in the stock for 12-15 minutes before adding lentils and rice
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months.
Prepare soup through simmering step, cool and refrigerate. Reheat gently on stovetop, stir in fresh cilantro when serving.
Ladle into bowls and garnish with extra cilantro and a crack of black pepper.
Common Mistakes
Do not skip the 1-2 minute bloom of curry powder in oil to avoid flat, raw spice flavor
Do not overcook rice after adding to broth to avoid mushy texture
Do not add cilantro before cooking to avoid loss of fresh flavor
Substitutions
texture may differ slightly