Ingredients
2tbspvegetable oil
1tbspgaram masala,or curry powder
3medium carrots,diced into ¼-inch chunks
1medium yellow onion,finely chopped
1honeycrisp apple,or Fuji, peeled, finely chopped
2medium celery stalks,finely chopped
6cupslow sodium chicken broth
1cupunsweetened coconut milk
1cupred lentils
¼tspginger powder
¾tspsalt
2cupschicken,skinless, cooked
6tbsplime juice,fresh, plus lime wedges, for serving
pinchcayenne pepper,optional
½cupfresh cilantro,chopped, for serving
Preparation
Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, for 7 to 8 minutes, until softened.
Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired.
Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side, and enjoy!
