Recipe by LifeIsGood
This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!
Top Review by Annacia
I made a half recipe using double the spice amounts after reading the other reviews. I'm glad that I upped the spice as I liked it and could see that it would be less flavorful with the original amounts. Also must say that I didn't have the coconut milk that I thought I did. I don't think that the lack really hurt the soup and I really liked the ginger - garam masala combo. Also, the apple addition was quite nice.
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 golden delicious apple, peeled and chopped
- 2 medium celery ribs, chopped
- 14.79 ml vegetable oil
- 14.79 ml garam masala, divided
- 2 inch piece fresh ginger, peeled and grated
- 946.36 ml chicken stock
- 236.59 ml light coconut milk
- 236.59 ml red lentil, rinsed in cold water
- 473.18 ml packed skinless cooked chicken, cut into 1/4 inch pieces (from a large rotisserie chicken)
- 118.29 ml cilantro leaf (optional)
Directions See How It's Made
- Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
- Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
- Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.