Chunky lentil, chicken and tomato broth

Chunky lentil, chicken and tomato broth
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, simmering time 30 min

This gluten-free soup recipe is packed with hearty lentils and topped with a dollop of cooling, refreshing yogurt.

Nutrition: per serving

Calories
346kcals
Fat
5.6g (1g saturated)
Protein
39.3g
Carbohydrates
28.9g (12.6g sugars)
Fibre
11.1g
Salt
1.5g
Calories
346kcals
Fat
5.6g (1g saturated)
Protein
39.3g
Carbohydrates
28.9g (12.6g sugars)
Fibre
11.1g
Salt
1.5g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • 2 x 400g tins chopped tomatoes
  • 3 free-range chicken breasts, sliced into bite-size pieces
  • 2 medium leeks, finely sliced
  • 2 x 400g tins puy or green lentils, drained and rinsed

To serve

  • Lemon juice, fresh coriander leaves and greek yogurt

Method

  1. In a large, deep saucepan, heat the oil over a medium-high heat. Add the onion and carrot, then fry for 5-10 minutes until they start to soften and colour.
  2. Add the garlic, cumin and garam masala and fry for 2-3 minutes until the spices smell fragrant. Add the chopped tomatoes and 300ml water and simmer for 5 minutes.
  3. Add the chicken and leeks. Simmer for 10 minutes or until tender and nearly cooked through. Stir in the lentils and simmer for 5 minutes more. Season with salt and pepper, then serve with a squeeze of lemon juice, coriander leaves and a dollop of yogurt.

delicious. tips

  1. Make this dish up to 48 hours ahead and keep covered in the fridge, or freeze in a sealed container for up to 1 month. Defrost, then reheat to serve.

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