Chicken and lentil soup

A pot of tender lentils and shredded chicken with tomato, coriander and cumin.

8 serves · About 55 to 65 minutes

Ingredients

• 450 g dried lentils, rinsed
• 340 g boneless skinless chicken thighs
• 1.9 L water
• 15 mL chicken stock concentrate, or to taste
• 1 onion, finely chopped
• 2 spring onions, sliced
• A small handful of coriander
• 3 garlic cloves, crushed
• 1 tomato, finely chopped
• 1 tsp each garlic powder and ground cumin
• ¼ tsp each dried oregano and sweet paprika
• Salt, to taste

Method

1. Bring the lentils, chicken, water and stock concentrate to a simmer. Cover and simmer for about 20 minutes, until the thickest part of the chicken reaches 75°C. Lift it out, shred it and return it to the soup.
2. Add the onion, spring onion, coriander, garlic, tomato and seasonings. Simmer for about 25 minutes more, around 45 minutes of simmering in total. Check the lentils are tender and give them longer if needed. Add a splash of water if needed and check seasoning.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.