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Curried Chicken Lentil and Rice Soup with Spinach

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Curried chicken lentil and rice soup with spinach is a hearty, nutritious meal-in-a-bowl featuring warm curry spices, tender chicken, earthy lentils, and soft rice. It’s cozy, filling, and packed with comforting flavor — perfect for chilly days or meal prep.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
  2. Add carrots and diced chicken. Season with curry powder, turmeric, salt, and pepper. Cook until chicken is lightly browned, about 5 minutes.
  3. Stir in lentils and rice.
  4. Pour in chicken broth and bring to a boil. Reduce heat to a simmer and cook for 30–35 minutes, stirring occasionally, until lentils and rice are tender.
  5. Stir in spinach and let it wilt, about 1–2 minutes.
  6. Finish with lemon juice and garnish with chopped cilantro if using. Serve hot.

Notes

  • Substitute coconut milk for part of the broth for a creamier soup.
  • Add sweet potatoes or zucchini for extra vegetables.
  • For a vegan version, skip the chicken and use vegetable broth with more lentils.
  • Use red lentils for a creamier texture and shorter cooking time.
  • Freeze without spinach; add fresh greens when reheating.

Nutrition

Find it online: https://recipesbyliza.com/curried-chicken-lentil-and-rice-soup-with-spinach/