Stop me if you’ve heard this one before: “Major pet food brand contacts local food blogger to create human food inspired by said brand’s new line of dog food.”
Nobody? Ever? Well, now you have. As funny as it sounds, I am very excited to announce that I’ve partnered with Petcurean, a wonderful dog and cat food company from my hometown of Chilliwack, B.C., to create meals inspired by their new GATHER series.
As I’ve already done a full blog write-up on their site, I won’t be posting the recipe here (for the time being, at least). Instead, I’ll be linking over to their site where you can read all about our sponsored partnership and see the recipe for this tasty soup that, though inspired by their dog and cat food, is very much FOR PEOPLE.
To see the recipe, click here: Curried Chicken Soup with Lentils
********* Update (02/19/2018)********
So I’ve decided to post the recipe here as well. If you have pets, I totally recommend that you still head on over to the Petcurean website though and peruse their site. Anyways, with that being said, here’s the recipe:
Curried Chicken Soup with Lentils
- 1 heaping tbsp. coconut oil
- 3-4 carrots, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ tsp. curry powder
- 1 tsp. cumin
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 ½ cups green lentils, rinsed and strained
- 1 cup strained crushed tomatoes
- 900ml – 1 L organic chicken broth
- 2 cups water
- 2 organic chicken breasts
- 1/2 tsp. sea salt, 1/8 tsp. pepper, plus extra to taste
- 1 can coconut milk
- 1 heaping cup frozen organic peas
- Preheat your oven to 450° and ensure all your ingredients are prepped as you’ll have to occasionally stir for the first few steps.
- In a soup pot over medium heat, toss in the oil, carrots, and onion. Cook until softened (about 10 minutes).
- Add the garlic and cook another minute. Then, toss in the spices (curry, cumin, turmeric, and paprika) and give it another minute, stirring continually this time to ensure everything is coated. Next comes the lentils and another minute of continual stirring, and finally one more minute of stirring as you add in the strained tomatoes.
- Pour in the chicken broth and water, bring everything to a boil, then reduce the heat to a simmer and let it gently bubble away for 25 minutes.
- While the soup is simmering, sprinkle the salt and pepper on your chicken breasts, wrap them in parchment paper, place them on a baking sheet, and toss in the preheated oven for 20 minutes. Once cooked, remove from the oven and let sit.
- Once the chicken is out of the oven, turn your attention back to the soup. Add in the coconut milk and frozen peas, and simmer another 10 minutes.
- Finally, shred the chicken, toss it into the soup, and season with additional salt and pepper as needed.