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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Chicken Coconut Curry Lentil Soup

Kim Mahan

Chicken Coconut Curry Lentil Soup I made this a few weeks ago. Now every time I make soup Mark compares it to this soup. Having a hearty warm soup on these cold evenings makes a perfect meal. It's wonderful served with pita bread or naan. This recipe also freezes well so make a double batch!

2 tbsps olive oil

1 onion diced

2 cloves garlic minced

1 lb chicken raw or cooked cut into ½" dice (if using raw, sauté with onions)

2 tbsps grated ginger

1 tbsp curry powder

½ tsp chili flakes

¾ cup red lentils

1 15 oz can diced tomatoes

2 ½ cups water

½ cup cilantro chopped plus more for garnish

1 13 oz can coconut milk

salt and pepper to taste

lime wedges for serving

Heat oil in large saucepan. Add onions and garlic and cook until translucent (if you're using raw chicken, sauté with the onions and garlic). Add cooked chicken, ginger, curry, chili, lentils, tomatoes, cilantro and water. Cover pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add coconut milk and adjust seasoning. Cook for another 10 to 15 minutes until lentils are soft. Serve with more cilantro and lime wedges.

Serves 4.