Chicken And Lentil Soup
This is soup that understands it is supposed to be a meal, not warm flavored water served before one.
Ingredients
Makes 4 servings.
| Ingredient | Quantity |
|---|---|
| Boneless chicken breast or thighs | 500 g |
| Dry green or brown lentils | 200 g |
| Carrots, diced | 2 medium |
| Celery stalks, diced | 2 |
| Onion, diced | 1 large |
| Chopped tomatoes | 1 × 400 g can |
| Chicken stock | 1.25 litres |
| Olive oil | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Ground cumin | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt and pepper | To taste |
Preparation
- Heat the oil in a large pot. Cook the onion, carrot, and celery for 6–8 minutes.
- Add the garlic, cumin, and thyme, followed by the lentils, tomatoes, stock, and whole chicken pieces.
- Simmer gently for 25–30 minutes, until the lentils and chicken are cooked.
- Remove the chicken, shred it, and return it to the pot. Season to taste.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 10g |
| Carbs | 42g |
| Protein | 41g |
Total Calories: 430
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.