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Quick Curried Chicken Lentil Soup

5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 7 cups (4 servings)
Category Main Course, Soup
Cuisine Indian-Inspired


Dig into a steaming bowl of healthy comfort food with this recipe for Curried Chicken Lentil Soup. Packed with protein from lentils and chicken, this flavorful soup is also loaded with leafy greens. Top it off with crunchy peanuts, cilantro and fresh lime.


  • 2 tablespoons ghee, olive oil, or coconut oil
  • 1 small white or yellow onion, quartered
  • 3 large garlic cloves
  • 1 (2-inch) knob fresh ginger
  • 2 serranos, divided
  • Morton kosher salt
  • 2 tablespoons curry powder
  • 4 cups low-sodium chicken broth
  • 1 cup red lentils, rinsed
  • 1 (13.5-ounce) can coconut milk
  • 12 ounces chopped cooked chicken* (3 cups)
  • 5 ounces dark leafy green such as baby kale, spinach or arugula, roughly chopped (8 cups)
  • 1 lime, zested and juiced
  • Cilantro
  • Dry-roasted and salted peanuts


  • Combine onion, garlic, ginger, and 1 seeded serrano to a food processor. Pulse until everything is minced.
  • Heat oil in a large pot over medium-high. Add onion mixture and ½ teaspoon salt; cook until vegetables start to brown, about 8 minutes. Stir in curry powder and cook 1 minute.
  • Add broth and lentils, bring to a boil, reduce heat to low, cover, and cook until lentils are tender, about 15 minutes.
  • Stir in coconut milk and chicken until heated through. Stir in greens, cook until wilted, then stir in 2 tablespoons lime juice. Serve soup with lime zest, serranos, scallions, and peanuts.


Chicken: two small boneless skinless chicken breasts will yield about 12 ounces shredded cooked chicken. You can also use shredded rotisserie chicken (my favorite weeknight dinner hack).
This recipe is adapted from a soup recipe by Cuisine at Home Magazine.


Serving: 1/4 recipeCalories: 480kcalCarbohydrates: 18gProtein: 33gFat: 32gSaturated Fat: 25gCholesterol: 82mgSodium: 738mgFiber: 5gSugar: 5g
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