Chicken and lentil soup with lemon and cumin
A thick, golden soup of shredded chicken and red lentils with cumin, carrots and a squeeze of lemon.
- Time40 min
- LevelEasy
- Costabout £1.20 a head
Ingredients
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Method
- 1
Spray a large pan and soften the onion and carrots over a medium heat for 6 minutes.
6 min - 2
Add the garlic, cumin and turmeric and stir for 1 minute.
- 3
Add the lentils, whole chicken breasts and stock. Bring to the boil, then simmer for 25 minutes until the lentils collapse and the chicken is cooked.
25 min - 4
Lift out the chicken and shred it with two forks. Blitz half the soup with a stick blender for a thick, creamy texture.
- 5
Return the chicken, stir in the lemon juice and parsley, and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.