Spicy lentil and chicken soup

Spicy lentil and chicken soup

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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

calories: 423.269 calories
fatContent: 15 grams fat
saturatedFatContent:
carbohydrateContent: 29 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 39 grams protein
cholesterolContent:
sodiumContent: 1151.42 milligrams sodium


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