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Spiced chicken and lentil soup
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1 chicken breast
1 cinnamon stick
2 cardamom pods
1 tsp vegetable oil
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
1 x ½ tsp grated fresh root ginger
1 x ½ tsp curry powder
50g Waitrose LOVE life red split lentils, rinsed
1 tbsp lemon juice
1 tbsp low-fat natural yogurt
1 tbsp chopped coriander
1. Put the chicken breast in a pan with the cinnamon and cardamom pods; cover with 700ml water. Bring to the boil, then simmer for 6-7 minutes until the chicken is cooked through and no pink remains. Remove the chicken and strain the poaching liquid; set both aside.
2. Meanwhile, heat the oil in a pan over a medium heat and saute the vegetables for 10 minutes until soft. Stir in the ginger, curry powder and lentils, then pour in the poaching liquid from the chicken. Simmer for 20 minutes until the lentils are soft.
3. Shred the chicken into small pieces and stir into the soup with the lemon juice. Divide between 2 bowls, topping each with a little yogurt and a scattering of coriander.
Typical values per serving:
This recipe was first published in January 2012.