Soup day what to say...chicken lentil curry soup

I Really don't know what to say about soup day- It just is. Starting next week we will have a different type of soup day - I can't wait. I will not share any information now, but I will say that it will be very different from what we have been doing.

For today's soup I want to share a recipe. I will say beforehand that (IMO) the recipe was a bit Martha Stewart(ish) aka long and a bit fussy (once again, that's my opinion). Anyways, I simplified it...
My chicken was grated into the soup, I used a coconut almond blend, AND I didn't use cilantro - which is my all-time fave herb, because I didn't have any in the fridge. Honestly, my version was the what (ingredients), not the how (directions), and it came out great.

Voila!

Ingredients
1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4 -inch-thick slices peeled ginger
1/2 cup cilantro, plus more for topping
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled and roughly chopped
2 teaspoons curry powder
1 13 .5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper
*2 slices toasted bread (optional)

Directions

1. Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
2. Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
3. Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Add toasted bread to thicken.
4.  Season with salt and pepper; top with cilantro.