Introduction
Some days call for food that feels grounding and nourishing, the kind of meal that warms you from the inside and keeps you satisfied for hours. This Curried Chicken Lentil and Rice Soup with Spinach is exactly that kind of recipe. It is a simple one-pot soup that brings together tender cooked chicken, red split lentils, basmati rice, and spinach in a gently spiced curry-infused broth. The curry paste and fresh ginger add warmth without overpowering the dish, while lemon juice at the end brightens all the flavors. The result is a balanced, hearty soup that is comforting, filling, and perfect for a cozy lunch or an easy dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Calories: ~320 kcal per serving
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mild or medium curry paste
- 8 cups (2 liters) chicken stock
- 1 cup (about 7 ounces) red split lentils, rinsed
- ½ cup (about 3½ ounces) basmati rice, rinsed
- 2 cooked chicken breasts (or an equal amount of cooked dark meat), diced
- ⅔ cup frozen spinach (about 3 cubes)
- Juice of ½ lemon
- Salt, to taste
Instructions
1. Sauté the vegetables
Place a large soup pot over medium-low heat and add the vegetable oil or ghee. Allow it to warm gently, then add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step builds the base flavor of the soup, allowing the vegetables to release their natural sweetness.
2. Add aromatics and curry paste
Add the minced garlic, grated ginger, and curry paste to the pot. Stir continuously for about 30 seconds so the garlic and ginger become fragrant without browning. This brief cooking step helps bloom the spices in the curry paste and evenly coats the vegetables with flavor.
3. Add liquids, lentils, and rice
Pour in the chicken stock and stir well, scraping the bottom of the pot to release any bits stuck from sautéing. Add the rinsed red split lentils and rinsed basmati rice, stirring to distribute them evenly throughout the liquid. Increase the heat and bring the soup to a gentle boil.
4. Simmer until tender
Once boiling, reduce the heat to medium and simmer uncovered for about 10 minutes. Stir occasionally to prevent the lentils or rice from sticking to the bottom of the pot. During this time, the lentils will begin to soften and partially break down, naturally thickening the soup, while the rice cooks and becomes tender.
5. Add chicken and spinach
Stir in the diced cooked chicken and the frozen spinach directly into the soup. Mix well so the spinach separates and disperses evenly. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the rice and lentils are fully tender and the chicken is heated through.
6. Finish with lemon and seasoning
Remove the pot from the heat and stir in the juice of half a lemon. Taste the soup and season with salt as needed. Let the soup rest for a couple of minutes to allow the flavors to settle and fully blend.
7. Serve
Ladle the hot soup into bowls and serve immediately. This soup pairs well with simple bread or flatbread and can be enjoyed on its own as a complete, satisfying meal.