Chicken & Red Lentil Soup

Name: Chicken & Red Lentil Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 large red onion, finely chopped; 5 cloves garlic, finely chopped; 1-inch piece fresh ginger, peeled and finely chopped; 1 1/2 cups red lentils; 6 cups chicken stock; 2 medium boneless, skinless chicken breasts, quartered (3/4 lb. total); 1 cup canned unsweetened coconut milk; 2 tsp. ground turmeric; 2 tsp. ground cumin; 1 tsp. ground allspice; 3 cups thinly sliced rainbow chard

Author:: Rachael Ray Every Day
Updated:: Mar 19, 2018
Original:: Jan 23, 2017

20minCook Time
15minPrep Time
4Servings

Ingredients

2 tbsp. olive oil
1 large red onion, finely chopped
5 cloves garlic, finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups red lentils
6 cups chicken stock
2 medium boneless, skinless chicken breasts, quartered (3/4 lb. total)
1 cup canned unsweetened coconut milk
2 tsp. ground turmeric
2 tsp. ground cumin
1 tsp. ground allspice
3 cups thinly sliced rainbow chard

Preparation

1. In a large pot, heat the oil over medium. Add the onion, garlic and ginger; cook, stirring occasionally, until softened, about 4 minutes. Stir in the lentils, the stock and 2 cups water; bring to a boil over high.

2. When the mixture comes to a boil, add the chicken, reduce the heat to medium and cook until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a plate. Let cool, then chop into bite-size pieces.

3. Stir the coconut milk, spices and 2 cups chard into the soup; season with salt and pepper. Cook over medium until the flavors meld, about 5 minutes. Stir in the chicken; divide among 4 bowls. Top with the remaining 1 cup chard.