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Ingredients
- 1-1/2 lbs chicken thigh meat boneless and skinless, cut into 1-inch cubes
- 2 Tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1 medium onion
- 1 tsp cumin
- 1/2 tsp dried mustard
- 1/2 tsp dried coriander
- 1/4 tsp cinnamon
- 1 Tbsp brown sugar
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots peeled and cut into 1/2-inch rounds
- 2 small potatoes peeled and diced into 1/2-inch cubes
- 1 small sweet potato peeled and diced into 1/2-inch cubes
- 1 cup red lentils
- 1 large bag (12 oz) cleaned and chopped spinach
- 2 Tbsp freshly chopped cilantro
- 6 Tbsp plain yogurt or sour cream
Ingredients
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Rate this recipe!
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Instructions
- In a stock pot, heat oil over medium heat.
- Add cubed chicken and sprinkle with salt and cayenne pepper.
- Sauté for 2–3 minutes, stirring occasionally to brown all sides of meat cubes.
- Add garlic, ginger, and onion. Sauté for another 2–3 minutes.
- Add cumin, mustard, coriander, cinnamon, and brown sugar; stir until combined.
- Add broth and tomatoes with juice; bring to a boil. Add carrots, potatoes, and sweet potato. Return to a boil, reduce heat and cook for 10 minutes.
- Add lentils, cover and simmer for an additional 20 minutes. Using a fork, check that vegetables are soft.
- When soft, add spinach, stir to combine until spinach is wilted. Add cilantro. Serve in soup bowls.
- Garnish each bowl with a dollop of plain yogurt or sour cream.
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