Spiced Chicken and Lentil Soup
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2012, p89)
Recipe type: Soup
Serves: 2
Ingredients
- 1 chicken breast
- 1 cinnamon stick
- 2 cardamom pods
- 1tsp vegetable oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- ½tsp grated fresh root ginger
- ½tsp curry powder
- 50g red split lentils, rinsed
- 1tbsp lemon juice
- 1tbsp low-fat natural yoghurt
- 1tbsp chopped coriander
Instructions
- Put chicken breast in pan with cinnamon and cardamom pods; cover with 700ml water. Bring to boil, then simmer for 6-7mins until chicken is cooked through and no pink remains. Remove chicken and strain poaching liquid; set both aside.
- Meanwhile, heat oil in pan over medium heat and saute vegetables for 10mins until soft. Stir in ginger, curry powder and lentils, then pour in poaching liquid from chicken. Simmer for 20mins until lentils are soft.
- Shred chicken into small pieces and stir into soup with lemon juice. Divide between 2 bowls, topping each with a little yoghurt and a scattering of coriander.
Nutrition Information
Calories: 221 Fat: 3.2g Saturated fat: 0.5g Carbohydrates: 22.2g Sugar: 7.9g Salt: 0.24g Fibre: 4.9g Protein: 25.8g