Red Lentil Chicken Soup

1. In a large pot over medium-high heat, heat the olive oil. Add the onions and cook until lightly golden, about 5 minutes. Add the garlic and cook until fragrant, one more minute.
2. Turn the heat to low and stir in the tomato paste, Shemin’s Curry Paste, and a splash of water. Cook until the spices are fragrant, and everything is well-coated in the paste, about 1 minute.
3. Turn the heat back up to medium-high. Add the lentils, carrots, and chicken stock, and bring the mixture to a boil. Simmer until the lentils and carrots are soft, about 20 minutes.
4. Stir in the cooked shredded chicken and garnish with fresh coriander and spring onions, if desired
5. Serve with buttered bread or Shemin’s Indian Breads.

Tips:

• Store any leftovers in an airtight container. They will last around 4 days in the fridge.
• You can also freeze the soup for up to 3 months. I recommend freezing it in individual portions for easier thawing. To reheat, thaw in the fridge overnight and microwave until heated through or reheat on the stovetop.
• You can add more vegetables and omit the chicken to make this soup vegan.