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Recipes

Curried Yellow Lentil Stew

By Campbell's
Image may contain Dish Food Meal Bowl Pasta and Noodle

Ingredients

4

tablespoons olive oil

1

large yellow onion, thinly sliced, set aside 1/4 cup for serving

1

jalapeño, thinly sliced

2

-inch piece ginger, peeled and thinly sliced

4

cloves garlic, thinly sliced

Kosher salt

2

teaspoons curry powder

1

can Campbell’s® Condensed Tomato Soup

4

boneless, skinless chicken thighs, about 2 pounds

1

cup yellow lentils, rinsed

Cilantro leaves and tender stems, for serving

Need to make a substitution?

Preparation

  1. Step 1

    Heat olive oil in a large pot over medium-high heat. Add onions, garlic, cook for 20 minutes.

    Step 2

    Add jalapeño, ginger, and season with salt, and cook, stirring occasionally, until onions are tender and golden around the edges, 8 to 10 minutes. Add curry powder and toast 30 seconds, stirring frequently.

    Step 3

    Add Campbell’s® Condensed Tomato Soup, chicken thighs, lentils, and 4 cups water. Bring to a boil and lower heat and simmer until lentils are very tender, 20 to 25 minutes. Take chicken thighs out of the soup, shred into bite-sized pieces with forks and return back to the pot.

    Step 4

    While the Instant Pot® is venting, cook egg noodles according to package instructions. Serve chicken mixture over egg noodles.

    Step 5

    Serve soup with thinly sliced onions and cilantro.