Chicken & Lentil Soup

Serving size

Serves 6

Ingredients

  • ¼ cup olive oil
  • 6 cardamom pods lightly bruised
  • 1 onion finely sliced
  • ½ cup blue lentils, washed
  • 1 litre chicken stock
  • 1 can whole tomatoes
  • 1 bunch English spinach
  • ½ cup natural yoghurt
  • 2 organic chicken breast fillets chopped into bite size pieces
  • 3 cloves garlic, crushed
  • 1 tbsp ground turmeric
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ bunch coriander

Instructions

  1. Cook olive oil and cardamon pods and spices in a large saucepan for 2 minutes. 
  2. Discard the cardamon pods and add the onion & garlic to the pan - cook until soft. 
  3. Stir in the lentils and add the stock, tomatoes and chicken pieces. Bring to the boil and simmer over a low heat for 45 minutes until lentils are tender. 
  4. Add the spinach and cook for a further 2 minutes. Season to taste. 
  5. Serve with a spoon full of yoghurt and chopped coriander leaves
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