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Spicy Red Lentil and Chicken Soup

Spicy red lentil and chicken soup

Spicy Red Lentil and Chicken Soup
Spicy Red Lentil and Chicken Soup

There is nothing better than a bowl of soup made with fresh homemade broth and if it’s something you have never tried, then make this the recipe.

Fresh vegetables, leftover chicken and filling lentils with the flavoring from cumin, coriander and herbs really make this soup so healthy and delicious.

It’s perfect for batch cooking days, especially when you have a roast chicken carcass leftover after a Sunday Dinner. 

Gluten Free
Preparation time:5 minutes
Cooking time:20 minutes
Total time:25 minutes
Serves: 4

Spicy Red Lentil and Chicken Soup

Ingredients:
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 2 bay leaves
  • 1 tsp chili flakes
  • 2 portions (about 600 g) 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


Method:
  • Heat the olive oil in a large pan, then add the cumin seeds, bay leaves and chili 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.
  • 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
  1. Wash 840 g red lentils in a large bowl, rinsing until the water is clear.
  2. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water.
  3. 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.
  4. Drain and rinse with cold water.
  5. Discard the garlic, onion and peppercorns, then divide between 6 freeze proof 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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