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    Chicken and beluga lentil soup

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    *mandatory

    Chicken and beluga lentil soup

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    2 tbsp essential olive oil
    2 chicken legs
    170g frozen soffritto mix
    3 fresh or dried bay leaves
    2 garlic cloves, sliced
    ½ tsp ground turmeric
    1 tsp dried mint
    1 tsp garam masala
    500ml fresh chicken stock
    250g pack cooked beluga lentils
    260g essential spinach
    ½ essential lemon, juice

    Method

    1. Heat the oil in a large saucepan over a medium-high heat. Add the chicken legs and brown all over (3-4 minutes), then remove and set aside on a plate. Put the soffritto, bay leaves and garlic in the pan; soften over a low heat for 15 minutes. Add the turmeric, mint and garam masala; cook for another 30 seconds, then add the chicken stock, lentils, spinach and chicken legs. Bring to a simmer then cover and cook over a low heat for 25 minutes.

    2. Remove the chicken legs, discard the skin and shred the meat. Return the meat to the soup and add the lemon juice. (At this point the soup can be transferred to freezer bags or freezeproof containers and frozen for up to 3 months). Ladle into bowls and serve with crusty bread or toasted pitta, if liked

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue

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