Curried Lentil Chicken Noodle Soup – Lentils.org

Curried Lentil Chicken Noodle Soup

  By danclapson    

February 23, 2016

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  • Prep: 5 Minutes
  • Cook: 45 Minutes

  • 5 Minutes

    45 Minutes

    50 Minutes

  • Yields: 5-6
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Directions

  1. Place broth, water, garlic, and ginger into a large pot and bring to a boil on medium-high heat. Once boiling, reduce to medium heat and let simmer, uncovered for 30 minutes.
  2. Next, remove aromatics (cloves and ginger), add lentils, celery, spices, maple syrup, and vinegar and cook until lentils are al dente, approximately 12-14 minutes.
  3. Add remaining ingredients and stir until spinach has wilted completely. Season to taste with salt and pepper and serve.

Dan Clapson is a food writer and columnist based out of Calgary, Alberta who writes for a number of media sources including Food Network Canada Online, Avenue, The Globe and Mail, Westjet Magazine, Air Canada enRoute, and Culinaire.

Ingredients

6 cups (1.5 L) chicken broth

2 cups (500 mL) water

4 garlic cloves

1 1” piece ginger root, peeled and halved

1 ½ cups (375 mL) green lentils

1 cup (250 mL) thinly sliced celery stalks

2 tsp (10 mL) garam masala

½ tsp (2 mL) ground turmeric

1 Tbsp (15 mL) maple syrup

1 Tbsp (15 mL) white wine vinegar

2 cups (500 mL) cooked fusilli pasta

1 ½ cups (375 mL) cooked chicken, roughly chopped

2 cups (500 mL) fresh spinach leaves

salt and ground black pepper, to taste

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