From craving to table
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat. Add onions and sauté until softened, about 4 minutes.
- 2
Stir in garlic and ginger, cooking for 1 minute until fragrant.
- 3
Add carrots and apple; cook for another 2 minutes, stirring occasionally.
- 4
Push vegetables aside and add chicken pieces. Sauté until lightly browned, about 4 minutes.
- 5
Stir in curry powder, cumin, turmeric, and cayenne. Toast spices with the chicken and vegetables for 1 minute.
- 6
Add lentils, chicken broth, coconut milk, and tomato paste. Mix well and bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 20 minutes, until chicken is cooked and lentils are tender.
- 8
Season with salt, black pepper, and lemon juice. Adjust seasoning to taste.
- 9
Optional: Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks.
- 10
Serve hot, garnished with chopped cilantro.