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Chicken and Lentil Curry Soup

Chicken and Lentil Curry Soup

This is the ultimate flavorful yet simple crockpot or Instapot recipe for a family friendly dinner!

Course asian, dairy free, Dinner, gluten free, healthy, Lunch, Main Course, refined sugar free, Soup, spice
Cuisine Asian, Indian
Keyword asian, crockpot, dairy free, dinner, easy recipe, gluten free, instapot, lunch, meal prep, quick and easy, refined sugar free, simple, spice, vegetable
Prep Time 10 minutes
Cook Time 5 hours
Servings 6
Author Renata


  • 1 onion, diced
  • 6 chicken leg quarters, about 3 lb
  • 4 cups cubed butternut squash
  • 1/2 cup green lentils
  • 2 tbsp curry powder like Maharajah powder
  • 1 L chicken stock
  • 1 cup kale, chopped
  • Salt to taste


  1. To your crockpot or Instapot, add the onion, chicken, butternut squash, lentils, curry powder and stock.

  2. Cover with the lid and cook on high for approx. 5 hours in the crockpot, or for approx. 20 mins on high pressure in the Instapot. We want the chicken to be very tender and the meat is falling off the bone.

  3. If using an Instapot, allow for natural pressure release for about 15 mins, then open the valve to complete the pressure release, before opening the lid.

  4. Remove the chicken from the crockpot/instapot and take the meat off the bone.

  5. Return the meat to the crockpot/instapot and add in the kale.

  6. Stir, taste and season with salt, if needed.

  7. Enjoy by itself or add some rice to really beef up the meal.