zoom Spiced red lentil and chicken soup

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    Spiced red lentil and chicken soup

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    Spiced red lentil and chicken soup

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4


    2 tbsp essential Waitrose olive oil
    2 tsp cumin seeds
    2 bay leaves
    1 tsp chilli flakes
    2 portions (about 600g) part-cooked lentils (method below)
    1 litre chicken or vegetable stock
    2 chicken breast fillets
    2 tbsp natural yogurt
    4 tsp chopped dill
    lemon juice, to taste


    1. Heat the olive oil in a large pan, then add the cumin seeds, bay leaves and chilli flakes; cook for 1-2 minutes, until fragrant. Add the part-cooked lentils and stock; bring to a simmer. Add the chicken; season, then gently simmer for at least 15 minutes, until the chicken is cooked through and no pink meat remains.

    2. Transfer the chicken to a plate and shred the meat, then return it to the soup. To serve, divide the soup between 4 bowls and top with the yogurt, dill and a squeeze of lemon juice to taste. 


    Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using.

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