Curry Chicken Soup

Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute. 2. Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, and bring the soup to a boil. 3. Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.) 4. Use tongs to transfer the chicken thighs to a cutting board, then use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt if needed. (I usually add an extra ½ teaspoon, but it will vary depending on the sodium in the broth that you use.) 5. Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!) Leftovers can be stored in an airtight container for up to 4 days. 6. prep15 mins 7. cook2 hrs 8. total2 hrs 15 mins