Back to 6 servings 2 tablespoons unsalted butter 1 cup yellow onion, diced 2 stalks celery, finely diced 2 carrots, peeled and diced 1 teaspoon garlic, minced 0.5 tablespoon fresh ginger, grated 1.5 tablespoons curry powder 1 teaspoon ground cumin 0.5 teaspoon ground turmeric 0.5 teaspoon paprika 0.5 teaspoon dried thyme 0.25 teaspoon cayenne pepper, or red pepper flakes to taste 0.5 teaspoon black pepper, coarsely ground 1 teaspoon kosher salt, plus more to taste 2 tart apples, such as Granny Smith, peeled, cored and diced 1 can (14.5 ounces) diced tomatoes, optional 8 cups chicken broth, low-sodium; 4 cups gives a thicker soup 0.25 cup long grain white rice, or basmati 0.5 cup red lentils, optional 2 boneless skinless chicken breasts, or thighs, cut into bite-sized pieces 1 cup heavy cream, or half-and-half; can use coconut milk instead plain yogurt or Greek yogurt, to serve chopped fresh cilantro or parsley, to serve red pepper flakes, to serve naan, to serve
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1 Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, celery and carrots and soften, stirring occasionally, about 5 to 6 minutes.2 Step 2: Stir in the garlic and ginger and cook about 30 seconds until fragrant. Add the curry powder, cumin, turmeric, paprika, thyme, cayenne, black pepper and salt and stir for about 1 minute until the spices are combined and fragrant.3 Step 3: Add the diced apples and tomatoes, if using, and cook 4 to 5 minutes, stirring occasionally, until the apples begin to soften.4 Step 4: Pour in the chicken broth, then add the rice and lentils. Bring to a boil, then reduce the heat to medium-low and simmer about 20 minutes.5 Step 5: Add the chicken pieces and simmer 10 to 15 minutes more, until the chicken is cooked through to an internal temperature of 165°F (74°C), with no pink in the center and the juices run clear, and the rice and lentils are tender.6 Step 6: Reduce the heat to low. Stir in the cream and heat through without letting the soup boil, about 2 minutes. Season with salt and pepper to taste.7 Step 7: Ladle into bowls and serve topped with a spoonful of yogurt, chopped cilantro or parsley and a pinch of red pepper flakes, with warm naan on the side.getsaucepan.com/r/006868e8-8418-5001-86a5-f9063d1dffa5
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