Ingredients:

  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 2 carrots, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 150g)
  • 1 apple (Granny Smith or similar), peeled, cored, and diced (approx. 150g)
  • 1 tablespoon (15ml) curry powder (mild or medium, depending on your preference)
  • 1 teaspoon (5ml) ground cumin
  • ½ teaspoon (2.5ml) ground coriander
  • ¼ teaspoon (1.25ml) cayenne pepper (optional, for extra heat)
  • 6 cups (1.4 liters) chicken stock (or vegetable stock for vegetarian)
  • 1 cup (200g) red lentils, rinsed
  • 14 ounces (400g) canned diced tomatoes, undrained
  • 1 bay leaf
  • 1 pound (450g) cooked chicken, shredded (optional; can also use leftover roast chicken)
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon (approx. 2 tablespoons/30ml)
  • Fresh cilantro (coriander), chopped (optional)
  • Plain yogurt or crème fraîche (optional)
  • Toasted almonds, slivered (optional)

Instructions:

  1. Heat oil in a large pot or Dutch oven. Add onion, garlic, and ginger; sauté until softened and fragrant.
  2. Stir in carrots, celery, and apple. Cook for a few minutes. Add curry powder, cumin, coriander, and cayenne pepper (if using); cook briefly to release the flavours.
  3. Pour in chicken stock, lentils, and diced tomatoes. Add bay leaf. Bring to a boil, then reduce heat and simmer until lentils are tender (approx. 30 minutes).
  4. Stir in shredded chicken (if using) and heat through.
  5. Remove bay leaf. Season with salt, pepper, and lemon juice.
  6. Ladle into bowls and garnish with cilantro, yogurt, and toasted almonds, if desired.