Quick High-Protein Chicken and Red Lentil Soup

Ingredients

• 1250 g chicken breast fillet(250g)
• 280 g red lentils (uncooked)(80g)
• 3200 ml light coconut milk(190g)
• 480 g onion(80g)
• 52 garlic cloves(8g)
• 65 g fresh ginger(5g)
• 7800 ml chicken or vegetable broth(800g)
• 810 g olive oil(10g)
• 92 tsp curry powder(4g)
• 101 tsp turmeric(2g)
• 111 tsp sweet paprika(2g)
• 120.5 tsp chili powder(1g)
• 130.5 tsp salt(3g)
• 140.25 tsp black pepper(1g)
• 1512 g lime or lemon juice(12g)
• 165 g fresh parsley(5g)

Instructions

1. 1Heat olive oil in a pot over medium heat.
2. 2Add chopped onion and sauté until translucent.
3. 3Add minced garlic and grated ginger, sauté for about 2 minutes.
4. 4Add curry powder, turmeric, sweet paprika, chili powder, salt, and black pepper. Stir and cook briefly until fragrant.
5. 5Add diced chicken breast and cook for 2-3 minutes until lightly browned.
6. 6Add red lentils and pour in the broth.
7. 7Bring to a boil, then reduce heat and simmer for about 15 minutes, until lentils are soft.
8. 8Stir in the coconut milk and cook for another 2 minutes.
9. 9Season with lime or lemon juice and adjust salt and pepper to taste.
10. 10Serve hot, garnished with chopped fresh parsley.