Chicken-Lentil Curry Soup

• 1 bunch scallions (white and light green parts only), chopped
• 1 jalapeno pepper, seeded and roughly chopped
• 2 1/4 -inch-thick slices peeled ginger
• 1/2 cup cilantro, plus more for topping
• 4 cloves garlic
• 3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped
• 2 teaspoons curry powder
• 1 13 .5-ounce can light coconut milk
• Kosher salt
• 4 cups low-sodium chicken broth
• 1 cup red lentils, picked over and rinsed
• 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
• Freshly ground pepper

1. Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped.
2. With the motor running, add the apples, a few pieces at a time, until chopped.
3. Cook the curry powder in a Dutch oven or large pot overmedium-high heat, stirring, until lightly toasted, about 1 minute.
4. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes.
5. Add the apple-scallion mixture and 1/2 teaspoon salt.
6. Cook, stirring, until thickened, about 5 more minutes.
7. Stir in the chicken broth and lentils.
8. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes.
9. Add the chicken and simmer until cooked through, about 6 minutes.
10. Season with salt and pepper; top with cilantro.
11. Per serving: Calories 399; Fat 9 g (Saturated 6 g); Cholesterol 58 mg; Sodium 446 mg; Carbohydrate 50 g; Fiber 11 g; Protein 34 g
12. Photograph by Justin Walker

scallions, pepper, ginger, cilantro, garlic, cooking apples, curry powder, light coconut milk, kosher salt, lowsodium, red lentils, skinless, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-lentil-curry-soup.html (may not work)