Chicken Spinach Curried Lentil Soup (South Beach Phase 1) |

Chicken Spinach Curried Lentil Soup is creamy, comforting South Beach phase 1 recipe that’s both filling and flavorful. It’s made with lentils and curry powder for more than just a hint of curry flavor. Add chicken for more substance and complete the meal with a few pieces of toasted garlic bread.

This recipe serves 5.


  • 2 tbsps olive oil
  • 2/3 cup chopped onion
  • 1/2 tbsp minced garlic
  • 2 tsps minced ginger
  • 1 cup lentils (uncooked, rinsed)
  • 1 tsp cumin
  • 3 tsps curry powder
  • 5 cups chicken broth
  • 4 tbsps lemon juice
  • 2/3 cup diced tomatoes
  • 8 oz (225 g) sliced chicken breast
  • 1 bunch of spinach (roughly chopped)
  • salt & pepper (to taste)
  • red hot sauce (to taste)


  1. Preheat olive oil in a non-stick pan over medium heat.
  2. Sauté onions, garlic, and ginger, then add in lentils, cumin, and curry powder, and mix well.
  3. Add chicken broth, lemon juice, and tomatoes. Bring to a boil, then reduce heat to low, loosely cover, and cook for about 30-35 minutes, until lentils are tender.
  4. Add in chicken breast and cook for another 5 minutes, then add in chopped spinach.
  5. Off the heat when the spinach is just cooked. Season to taste with salt, pepper, and red sauce.
  6. Serve.