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Another great soup using lentils -

[SIZE=+1][FONT=Times New Roman, Times, serif] SPICED CHICKEN BROTH with Pey Lentils

2 litres light chicken stock or veg stock
3 skinless chicken breasts

1 tsp groundnut oil
2 med. onions finely chopped
1 leek - sliced
3 garlic cubes (or cloves/powder)
1 tsp tumeric
1 tsp cumin
2 tsp garam masala
half tsp cayenne pepper
1 x 400 tin chopped tomatoes
100 g (4 oz) Puy lentils - washed

2 limes juiced
2 tsp Tabasco sauce
1 tsp chopped corriander

1. Place chicken stock in large saucepan and bring to boil.
Turn down heat, add chicken breasts and poach for 15 mins.
Remove chicken, cool and cut into pieces. Reserve stock in
separate pan/jug.

2. Heat oil in pan, add onions & leek, cover with lid and
sweat gently for 10 mins until soft. Add garlic and other spices
and cook for another 4 mins. Tip in tomatoes and chicken stock,
then add lentils and season with salt and pepper. Cook 35-40 mins
or until lentils are cooked and have thickened the broth.

3. Stir in cooked chicken, lime juice, Tobasco and corriander, heat through and serve. [/FONT][/SIZE]
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