This satisfying spiced soup is packed with protein and will keep hunger at bay for hours. You can substitute about 2 cups of leftover shredded cooked chicken and 2 cups cooked and cooled lentils to make this soup even quicker to prepare. Just simmer the soup until the sweet potato is tender, about 10 minutes.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion and celery, stirring occasionally, until softened, about 2 minutes. Add garlic, ginger, curry powder, coriander, cumin and pepper; cook, stirring, until fragrant, about 1 minute. Stir in chicken, tomatoes, broth, lentils, potato and lentils; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 15 to 20 minutes.
Remove chicken breasts to plate; using two forks, shred meat. Return chicken to soup. Stir in cilantro and salt.
Nutritional facts per serving: about
- Fibre 8 g
- Sodium 975 mg
- Sugars 14 g
- Protein 40 g
- Calories 418.0
- Total fat 9 g
- Cholesterol 65 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
%RDI
- Iron 40.0
- Folate 83.0
- Calcium 16.0
- Vitamin A 119.0
- Vitamin C 45.0
