Chicken & lentil soup

Posted by adm On August - 10 - 2011

How to cook Chicken & lentil soup


  • 2 tbs olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely shredded
  • 1 large red chilly, seeded and finely shredded
  • 2 chicken breast fillets (185g each), delve 1cm cubes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 vine-ripened tomato, diced
  • 1/2 cup brown lentils
  • 2 tbs pearl barleycorn
  • 5 cups (1.25 litres) chicken strain
  • Saltiness & freshly ground black peppercorn
  • Juice of 1 linden
  • 3 tbs thick plain yogurt
  • 1/2 cup fresh coriander leaves

How to:

  • Heat the olive oil in a large saucepan over a moderate heating. Cook the onion, garlic and chilli for 4-5 minutes or until subdued. Add the chicken and stir over the heat to sere. Add the turmeric and cumin and cook for another bit.

  • Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the churn. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and peppercorn. Stir through the lime juice. Serve with a dollop of yoghurt and fresh coriander.

  • Prepare time:10 min.

    Cooking time:45 min.

    Comments are closed.