Fast Lunch: Curried Chicken and Lentil Soup

wpid-IMG_20130728_084945.jpgEverybody can use a simple recipe that’s healthy and delicious, right? It’s also inexpensive — by my math it will run you (depending on the price of organic chicken) about $4/serving.

If you’re doing the Slow Carb Diet like I’ve been for almost two years now, this one is also 4HB compliant.

This is a great recipe to prepare Sunday evening and  take to work the following week for lunch.  Go shop tomorrow and cook on Sunday.

Curried Chicken and Lentil Soup

Here’s what you need:

  • A 16 oz. Thermos bottle (the wide mouth kind)
  • 1 free range chicken
  • 1 cup red lentils
  • 2 cups organic green beans
  • Knorr chicken broth mix
  • curry powder
  • red pepper flakes

Cook the chicken in a crock pot on LOW for 6 hours.  Allow to cool.  Remove skin, pull and shred.  Store in plastic tub in the fridge.

Cook 1 cup red lentils with 2 1/2 cups water in a covered sauce pan.  Simmer for 25 minutes.  Allow them to cool in the pan with the cover on.  Transfer them to a plastic tub and refrigerate.

Steam green beans until tender and put them in the fridge as well.

Each morning before work, put a cup of chicken, 2/3 cup lentils, and a pinch of green beans into a glass measuring cup.  Top off with water to the 2 cup mark and microwave until boiling (about 3 1/2 minutes).  While that’s going, put a teaspoon of broth mix, 1/2 teaspoon of curry powder, and a dash of crushed red pepper into your Thermos.  Carefully dump in the hot ingredients and seal tight.

When the lunch whistle blows you’ll have a healthy delicious meal ready to go.

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