Step 1

Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes.

Step 2

Add in the garlic, ginger, and curry powder, and stir unti fragrant, about one more minute.

Step 3

Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt, and bring the soup to a boil.

Step 4

Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)

Step 5

Use tongs to remove the chicken thighs, transfer them to a cutting board, and use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt, if needed. (I usually add an extra 1/2 teaspoon, but it will vary depending on the sodium in the broth that you use.)

Step 6

Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!)

Step 7

Leftovers can be stored in an airtight container for up to 3 days. Try serving the leftovers over rice, too!