Butter Chicken Curry Lentil Soup
Course: Dinner, Savoury
On a cold evening in Cape Town, I love soup, but something with a bit of a “kick.” So I make a soup version of our family’s favourite dish, butter chicken curry. I add lentils to satisfy my constant craving for them. If you want to save time, just buy a cooked chicken from Woolies and shred it. I serve the soup with plain double cream yogurt and fresh coriander.
Servings: 4–6
Ingredients
2 tablespoons olive oil
2 onions, finely chopped
2 carrots, grated
3 garlic cloves, grated
3 teaspoons masala
1 teaspoon ground ginger
1 teaspoon ground cumin
½ cup raw brown lentils
410g can tomato purée
400ml can coconut milk
2 cups chicken stock
Salt and freshly ground black pepper
2 cups shredded cooked chicken
Fresh coriander and yogurt for serving
Directions
- Heat the olive oil in a large pan. Sauté the onions, carrots, garlic, masala, ginger, and cumin over medium heat.
- After 3 minutes, add the lentils, tomato purée, coconut milk, and chicken stock. Cook for 30 minutes or until the lentils are tender.
- Add the shredded chicken. Simmer until the soup is heated through.
- Season with salt and pepper. Serve with coriander and yogurt.