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Curried Red Lentil Chicken Sauce Over Jasmine Rice

Last week I had reviewed Pacific Food’s tasty Curried Red Lentil Soup. Today for our lunch I made a sauce out of the soup and served it over Jasmine Rice.

Curried Red Lentil Chicken Sauce Over Jasmine Rice



1 cup uncooked Jasmine rice

2 cups Pacific Food’s Curried Red Lentil Soup

1 13-ounce can chicken, drained

1/2 dried berries/raisin blend

1/4 cup natural dried coconut

Pinch red pepper flakes


In a small heavy saucepan bring 2 cups water to a boil. Add in the rice, stir well, cover tightly and lower heat to low. Cook for 20 minutes. Fluff up when done.

Meanwhile cover the dried berries with 1/2 cup warm water. Let sit while you prepare the sauce. In a medium saucepan heat up the soup, add in the chicken, flaked and the coconut. Drain the berries and add in. Let heat over medium heat till just bubbling.

Plate the rice in bowls and top with the sauce. Sprinkle a bit more coconut on top.

Serves 2 to 3.


One thought on “Curried Red Lentil Chicken Sauce Over Jasmine Rice

  1. Hi,

    I just wanted to thank you for posting your idea on something out of the ordinary to do with the Pacific Foods Curried Red Lentil Soup. I just bought a carton of it tonight and haven’t been able to figure out how I would like to use it. I live in the Pacific NW, and with all the rain and wind we’ve been having, this sounded like the perfect way to keep warm. I buy the Roasted Red Pepper soup by the same company all of the time, so I have thought up many fun ways to use the leftover portion in the carton for that kind. But this is my first carton of this flavor. Thanks for the idea on how to use it. I will try my own version of it tomorrow night.

    Thanks again!

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