Spicy lentil and chicken soup

Spicy lentil and chicken soup

By

This hearty soup is full of vitamins and nutrients which make it real food for the soul.

The ingredient of Spicy lentil and chicken soup

  1. 310g (1 1/2 cups) dried split red lentils
  2. 2 teaspoons olive oil
  3. 1 large brown onion, finely chopped
  4. 2 celery sticks, chopped
  5. 1 carrot, chopped
  6. 2 large garlic cloves, finely chopped
  7. 800g corn-fed chicken thighs on the bone, skin removed
  8. 2 teaspoons ground cumin
  9. 1/2 teaspoon ground cayenne pepper
  10. 1L (4 cups) Massel chicken style liquid stock
  11. 1L (4 cups) water
  12. 2 400g cans crushed tomatoes
  13. Salt & ground black pepper, to taste

The instruction how to make Spicy lentil and chicken soup

  1. Place the lentils in a sieve and rinse under cold running water until the water runs clear. Set aside.
  2. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring often, for 5 minutes or until the vegetables soften slightly. Add the chicken, cumin and cayenne pepper. Cook, turning occasionally, for 3-5 minutes or until the chicken begins to brown.
  3. Stir in the stock, water and tomatoes. Reduce heat to medium-low and cook, covered, for 15 minutes or until the chicken is cooked through.
  4. Use a pair of tongs to transfer the chicken to a clean board. Stir the lentils into the soup and cook, uncovered, for 15-20 minutes or until the lentils are cooked.
  5. Remove the chicken meat from the bones. Break into small pieces and return to the soup. Cook for 1 minute or until the chicken is heated through. Taste and season with salt and pepper.

Nutritions of Spicy lentil and chicken soup

fatContent: 423.269 calories
saturatedFatContent: 15 grams fat
carbohydrateContent:
sugarContent: 29 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 39 grams protein
sodiumContent:

You may also like