Name: Curried Chicken Lentil and Rice Soup with Spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 carrots, chopped; 1 lb boneless chicken thighs or breasts, diced; 1 tablespoon curry powder; ½ teaspoon ground turmeric (optional); ¾ cup brown or green lentils, rinsed; ½ cup white or brown rice; 6 cups chicken broth; Salt and pepper, to taste; 2 cups fresh spinach or baby spinach; 1 tablespoon lemon juice (for finishing); Fresh cilantro, chopped (optional for garnish)

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Curried chicken lentil and rice soup with spinach is one of my go-to soups when I want something hearty, flavorful, and packed with nutrition. The curry spices bring warmth and depth, while the combination of chicken, lentils, and rice makes it a complete and satisfying meal in a bowl.

Why You’ll Love This Recipe

I love how this soup combines comforting textures with bold flavors. The curry gives it a golden richness, the lentils and rice make it filling, and the spinach adds a fresh, healthy touch. It’s the kind of soup I can enjoy all week, and it only gets better as it sits. Curried Chicken Lentil and Rice Soup with Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic, minced
Fresh ginger, grated
Carrots, chopped
Boneless chicken thighs or breasts, diced
Curry powder
Ground turmeric (optional)
Brown or green lentils, rinsed
White or brown rice
Chicken broth
Salt and pepper
Fresh spinach or baby spinach
Lemon juice (for finishing)
Fresh cilantro (optional for garnish)

Directions

I heat olive oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
I add the carrots and diced chicken, seasoning with curry powder, turmeric, salt, and pepper.
Once the chicken is lightly browned, I stir in the lentils and rice.
I pour in the chicken broth and bring everything to a boil.
I reduce the heat and let the soup simmer for about 30–35 minutes, until the lentils and rice are tender.
I stir in the spinach just before serving and let it wilt into the soup.
I finish with a squeeze of lemon juice and a sprinkle of chopped cilantro if I have some on hand.

Servings and timing

This recipe serves 6. It takes about 15 minutes to prep and 35 minutes to cook.

Variations

Sometimes I use coconut milk instead of part of the broth for a creamier version. I’ve also added diced sweet potatoes or zucchini for extra veggies. If I want a vegan version, I skip the chicken and use vegetable broth with more lentils.

Storage/reheating

This soup stores well in the fridge for up to 4 days. It thickens as it sits, so I usually add a splash of broth or water when reheating on the stovetop or in the microwave. It also freezes well — I just leave out the spinach and add it fresh when reheating. Curried Chicken Lentil and Rice Soup with Spinach

FAQs

Can I use red lentils?

Yes, but I adjust the cooking time — red lentils cook faster and break down more, giving the soup a creamier texture.

Can I use rotisserie chicken?

Definitely. I add it during the last 10 minutes of simmering, just to heat through.

Is this soup spicy?

Not by default, but I can add a pinch of cayenne or red pepper flakes if I want heat.

Can I make it in a slow cooker?

Yes. I add all the ingredients except spinach and lemon juice, and cook on low for 6–7 hours. I stir in the spinach at the end.

What’s the best rice to use?

I usually go with white basmati or jasmine rice. If I use brown rice, I increase the cook time slightly or pre-cook it.

Conclusion

Curried chicken lentil and rice soup with spinach is the perfect blend of comfort and nourishment. Warm, spiced, and hearty, it’s the kind of soup I turn to when I want something wholesome and deeply satisfying.