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Curried Chicken Lentil and Rice Soup with Spinach

This hearty, warm bowl of curried chicken lentil and rice soup with spinach is quick to prepare, nutritious, and incredibly delicious. Perfect for busy days or chilly evenings!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, diced or thighs if you prefer
  • 1 cup dried green or brown lentils, rinsed
  • 1 cup rice, uncooked basmati or jasmine work beautifully
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder adjust based on your spice levels
  • 4 cups chicken broth homemade if you’re feeling fancy
  • 2 cups water
  • 4 cups fresh spinach because who doesn’t love a bit of greens?
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Toss in the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
  2. Add the diced chicken breast and cook until it’s no longer pink—about 5-7 minutes.
  3. Sprinkle in the curry powder and stir for 1-2 minutes.
  4. Pour in the rinsed lentils and uncooked rice. Give everything a good stir.
  5. Add the chicken broth and water into the pot. Bring it to a boil, then reduce the heat and let it simmer gently for about 25-30 minutes.
  6. Once the lentils are tender, stir in the fresh spinach and cook until just wilted, about 2 minutes.
  7. Season with salt and pepper before serving.
  8. Ladle the soup into bowls and serve.

Notes

This soup is even better the next day! Make a double batch and freeze half for a quick meal later. For a vegetarian version, swap the chicken for chickpeas and use vegetable broth. Extra creaminess can be achieved by adding a splash of coconut milk.