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Spiced red lentil and chicken soup
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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:
This recipe was first published in August 2018.