Save to your scrapbook
Spiced red lentil and chicken soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
RED LENTILS BASE RECIPE
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.
Typical values per serving:
Energy |
1,685kJ 401kcals |
---|---|
Fat | 13g |
Saturated Fat | 3g |
Carbohydrate | 27g |
Sugars | 3.5g |
Protein | 41g |
Salt | 0.6g |
Fibre | 7.7g |
This recipe was first published in Thu Aug 30 12:52:04 BST 2018.
Average user rating