Chicken and Lentil Soup

Chicken and Lentil Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • for the soup base:

  • 1

    Roast Chicken Carcass

  • 1

    onion, chopped

  • 2

    carrots, chopped

  • 2

    cloves of garlic, finely chopped

  • 1

    tablespoon of mixed herbs

  • salt and black pepper

  • for the soup:

  • 1

    onion, finely chopped

  • 2

    carrots, finely chopped

  • 1

    stick of celery finely, chopped

  • 2

    tsp of ground cumin

  • 2

    tsp of ground coriander

  • some leftover cooked chicken

  • ½

    cup (120ml) of red lentils (rinsed)

  • salt and black pepper

  • olive oil spray

Directions

Spray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot. Fry for a further few mins. Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 2 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock). Drain the soup base over a sieve, so that you just have the liquid/stock and set aside. Clean pot and spray with some low calorie spray, add the onion, carrots and celery and fry approx 5 mins to soften. Add the cumin and coriander and stir to coat. Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened. Add in the chicken and continue to simmer for approx 10 mins. Season as needed with salt and black pepper. Serve and enjoy!!


Nutrition

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