Ingredients

  • 1 onion (peeled and finely diced)
  • 1 clove garlic (peeled and finely diced)
  • 2 inches fresh ginger (piece, peeled and finely diced)
  • 1/2 pound chicken breast (diced)
  • 2 tablespoons canola oil
  • cayenne pepper
  • 1 teaspoon curry powder
  • 2 cloves
  • 1/2 cup whipping cream
  • 2 1/2 cups chicken stock
  • 1/2 cup red lentils
  • 2 teaspoons cornstarch
  • black sesame seeds
  • cilantro

Directions

  1. Heat oil in a large pan and sauté diced vegetables and chicken. Season with salt, cayenne pepper, curry powder and cloves. Stir in cream. Pour in the stock and bring to a boil. Add lentils, and simmer for 15 mins.
  2. Mix cornstarch with a little water and stir into soup. Season to taste and serve sprinkled with black sesames and a garnish of cilantro.
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NutritionView more

390Calories
Sodium13%DV300mg
Fat31%DV20g
Protein49%DV25g
Carbs10%DV29g
Fiber40%DV10g

PER SERVING *

Calories390Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat5g25%
Trans Fat
Cholesterol60mg20%
Sodium300mg13%
Potassium790mg23%
Protein25g49%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber10g40%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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