Chicken, lentil and vegetable soup
A filling soup with chicken thighs, red lentils, potato and vegetables. Ginger and spices add warmth, and coconut milk softens the flavour.
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Chicken, lentil and vegetable soup
4 people · About 50–60 minutes
Equipment: Large saucepan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Meat and vegetables
- 400–467 g boneless chicken thighs
- 0.8 dl dry red lentils, rinsed – converted quantity
- ⅔ large potato
- approx. 1½ onions
- approx. 1½ celery stalks
- approx. 1½ carrots
- approx. 1½ large leeks
- approx. 2½ garlic cloves
- 1⅓ tsp grated fresh ginger
Stock and spices
- 1⅓ tbsp olive oil – suggested amount
- 0.9333 l chicken stock
- 1.6 dl coconut milk, or three quarters as much double cream
- 1⅓ tsp mild curry powder – suggested amount
- ⅓ tsp turmeric – suggested amount
- ⅓ tsp ground cumin – suggested amount
- ⅓ tsp ground coriander – suggested amount
- ⅔ bay leaf – suggested amount
- approx. 1½–2 lime leaves, optional
- Lemon, salt and pepper to taste
Allergens: Celery. Check the stock and spices. Milk if cream is chosen instead of coconut milk.
Method
Prepare the ingredients
Cut chicken into even pieces about 2–3 cm across, using a separate chopping board. Wash leeks thoroughly. Cut onion, potato, celery and carrot into small pieces. Finely chop garlic, grate ginger and rinse lentils.
Give the onion time
Cook onion in olive oil for 8–10 minutes. Add the other vegetables and cook a few minutes longer. Add garlic and ginger for the last minute.
Cook the spices and add stock
Stir curry powder, turmeric, cumin and coriander into the fat for 30–60 seconds without burning them. Pour in stock and add lentils, bay leaf and optional lime leaves.
Cook lentils and chicken until tender
Add chicken pieces. Simmer gently for about 20–25 minutes until vegetables and lentils are tender and chicken is cooked through. Check that the thickest chicken piece reaches at least 75 °C; timing is approximate. Add a little water or stock if the lentils make the soup too thick.
Round off
Stir in coconut milk or cream and heat through. Remove bay leaf and lime leaves. Season with salt, pepper and a little lemon.
https://sapidus.no/en/oppskrifter/kylling-linse-gronnsakssuppe
About portions and timing
Cuisine: International
Estimated timing: about 15 min preparation · about 40 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Cut chicken into even pieces about 2–3 cm across, using a separate chopping board. Wash leeks thoroughly. Cut onion, potato, celery and carrot into small pieces. Finely chop garlic, grate ginger and rinse lentils.
Cook onion in olive oil for 8–10 minutes. Add the other vegetables and cook a few minutes longer. Add garlic and ginger for the last minute.
Stir curry powder, turmeric, cumin and coriander into the fat for 30–60 seconds without burning them. Pour in stock and add lentils, bay leaf and optional lime leaves.
Add chicken pieces. Simmer gently for about 20–25 minutes until vegetables and lentils are tender and chicken is cooked through. Check that the thickest chicken piece reaches at least 75 °C; timing is approximate. Add a little water or stock if the lentils make the soup too thick.
Stir in coconut milk or cream and heat through. Remove bay leaf and lime leaves. Season with salt, pepper and a little lemon.
Get to know the spices in this dish
About this version
Based on ingredients and quantities supplied earlier. The spice amounts, oil, 6 portions and conversion of ½ cup lentils to about 1.2 dl are suggested working measurements. The recipe needs another test with these amounts.
Good to know before you cook
The lentils thicken the soup
Red lentils partly break down when tender. Stir along the bottom near the end and adjust liquid to your preferred thickness.
Coconut milk or cream?
Coconut milk gives the version shown here. If choosing double cream, use about three quarters of the coconut milk quantity. Taste before adding more seasoning.
Sources and further reading
Sources were compiled with AI assistance.