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Spicy lentil and chicken soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Soul-nourishing hearty soup packed with vitamins and nutrients.
Ingredients:
  • 310g (1 1/2 cups) dried split red lentils
  • 9.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, chopped
  • 2 large garlic cloves, finely chopped
  • 800g corn-fed chicken thighs on the bone, skin removed
  • 5.00 gm ground cumin
  • 1/2 tsp ground cayenne pepper
  • 1L (4 cups) chicken style liquid stock
  • 1L (4 cups) water
  • 2 400g cans crushed tomatoes
  • Salt & ground black pepper, to taste
Instructions:
  • Rinse the lentils in a sieve under cold running water until the water runs clear, then set aside.
  • In a large saucepan over medium heat, heat the oil until shimmering. Add onion, celery, carrot, and garlic, and sauté for 5 minutes until vegetables slightly soften. Introduce chicken, cumin, and cayenne pepper, cooking for 3-5 minutes until chicken browns.
  • Add the stock, water, and tomatoes and stir gently. Lower the heat to medium-low, cover, and simmer for 15 minutes until the chicken is fully cooked.
  • Transfer the chicken to a clean board using tongs. Stir in the lentils and cook uncovered for 15-20 minutes until they are tender.
  • Take the chicken off the bones, shred into small pieces, and add back to the soup. Simmer for 1 minute or until the chicken is heated through. Season with salt and pepper to taste.

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