Curry Chicken Soup (Print Version)

# Ingredients:

→ Core Ingredients

01 - 1 tablespoon olive oil
02 - 1 whole yellow onion
03 - 3 chopped carrots
04 - 3 chopped celery sticks

→ Flavors & Spices

05 - 1 minced clove of garlic
06 - 1 tablespoon minced fresh ginger
07 - 4 teaspoons curry powder
08 - Pinch of fine sea salt
09 - Black pepper, freshly ground
10 - Squeeze of fresh lemon to serve

→ Key Ingredients

11 - 1 pound skinless, boneless chicken thighs
12 - 1 cup red lentils
13 - 4 cups vegetable stock
14 - ½ cup coconut milk (full fat)

# Instructions:

01 - Warm the oil on medium-high heat. Toss in onion, celery, and carrots, cooking until soft, roughly 5 minutes.
02 - Mix in ginger, garlic, and curry powder. Stir for about 1 minute, or until aromatic.
03 - Pour in the stock and add lentils. Place the chicken thighs into the pot, sprinkle with 1 teaspoon of salt, and bring everything to a boil.
04 - Cover the pot, lower the heat, and cook. Let the lentils soften while the chicken reaches an internal temperature of 165°F, about 30 minutes.
05 - Take out the chicken and use two forks to shred it. Return it to the pot, stir in the coconut milk, and adjust the seasoning.
06 - Dish out and add ground black pepper or fresh lemon juice if you'd like.

# Notes:

01 - Can be adapted for Instant Pot: 10 minutes on high pressure plus 10 minutes natural release.
02 - Leftovers stay fresh for 3 days.
03 - Try serving over rice for something different.
04 - Completely free of dairy and flour.

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