Rich in fibre and protein, this soup makes a satisfying weeknight dinner that’s super easy to prep. And while you might not think of soup as a summer food, this one can be cooked in your slow cooker (eight hours on low or four on high, until the chicken is cooked) making it easy for you to keep the house cool while you’re cooking.
1 tablespoon olive oil
1 onion, diced
1 cup red lentils, dry
14oz can coconut milk
4 cups chicken broth
3 cloves garlic, minced
1” fresh ginger, grated
4 carrots, peeled and sliced
2 cups kale, roughly chopped
1 1/2 tablespoon curry powder
1/2 tablespoon turmeric powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Fresh coriander, to serv
ONE: In a large pot heat the olive oil on medium heat.
TWO: Add onions, carrots, garlic and ginger and cook for 3-4 minutes until tender.
THREE: Add lentils, curry powder, turmeric, salt, pepper and cook for an additional 30 seconds until fragrant.
FOUR: Pour in broth and use a spoon or spatula to scrape any bits off the bottom of the pot. Add coconut milk and again stir to combine.
FIVE: Add raw chicken breasts to the pot, ensuring they are submerged in liquid, and cook for 20 minutes on a low simmer until chicken is cooked through.
SIX: Once cooked, remove chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite size pieces.
SEVEN: Return shredded chicken to the pot with the chopped kale, stir to combine, and simmer for an additional 10 minutes.
EIGHT: Season to taste with salt and pepper as needed, and serve with fresh coriander.
Stephanie Kay is a holistic nutritionist and coach based in Ottawa, Ont. Find out more about her individual coaching programs at Kay Nutrition.