Red Lentil & Chicken Soup

with spinach

This creamy soup is loaded with lentils, chicken, and spinach and spiced just right. Red lentils become mushy if cooked too long, so keep an eye on them.

Makes 6 servings (8 cups) Total time: 30 minutes

HEAT:

2 Tbsp. olive oil

1 cup minced onions

1 Tbsp. each minced fresh

ginger and garlic

1 Tbsp. curry powder

2 tsp. ground turmeric

1 tsp. ground coriander

1/2 tsp. red pepper flakes

ADD:

4 cups low-sodium

chicken broth

1 cup red lentils

STIR IN:

1 can coconut milk (14 oz.) 2 cups chopped cooked

chicken

5 oz. fresh spinach, stemmed

and chopped (8 cups)

2 Tbsp. fresh lime juice

Sliced serranos and scallions Chopped dry-roasted peanuts

Heat oil in a pot over mediumhigh. Add onions, ginger, garlic, curry powder, turmeric, coriander, and pepper flakes; cook until onions start to brown, 5 minutes. Add broth and lentils, bring to a boil, reduce heat to low, cover, and cook until lentils are tender, 15–20 minutes.

Stir in coconut milk and chicken until heated through. Stir in spinach, cook until wilted, then stir in lime juice. Serve soup with serranos, scallions, and peanuts.

Per serving: 400 cal; 21g total fat (14g sat); 40mg chol; 114mg sodium; 27g carb (7g fiber, 2g total sugars); 27g protein