Curried Chicken and Lentil Soup With Sweet Potato Curried Chicken and Lentil Soup With Sweet Potato

Food styling by Noah Witenoff | Prop styling by Aurelie Bryce Image by: Jeff Coulson

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



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


  • Iron 40.0
  • Folate 83.0
  • Calcium 16.0
  • Vitamin A 119.0
  • Vitamin C 45.0
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Lunch & Dinner

Curried Chicken and Lentil Soup With Sweet Potato