Curried Chestnut and Lentil Soup
A warming, subtly spiced Indian inspired soup. Yoga in a bowl.
Servings: 4 portions
Calories: 300kcal
Ingredients
- 1 onion
- 2 carrots
- 150 g red lentils
- 150 g peeled and cooked chestnuts you can buy this ready-made. Chestnut puree also works
- 2 chicken legs and 2 chicken thighs
- Olive oil
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 1 l vegetable bouillon
- ½ teaspoon ground star anise
- ½ teaspoon cardamom
- 1 bunch parsley
- Salt & pepper
Instructions
- Heat your olive oil in a pan.
- Fry the chopped onion with the curry powder and other spices on a gentle heat for 5 minutes to let the spices activate.
- Add the chestnuts, lentils, vegetable stock and chicken pieces (skins removed). Put the lid on and cook for 30 minutes.
- Take the chicken out of the pot and shred the meat from the bones.
- Blend the soup with a hand blender until nice and smooth.
- Add the chicken back into the soup and re-heat if necessary.
- Season with salt and pepper.
- Serve with chopped parsley on top.
Nutrition
Calories: 300kcal