Chunky lentil, chicken and tomato broth

Name: Chunky lentil, chicken and tomato broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
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

Portion size: Serves 4
Hands-on time 10 min, simmering time 30 min
Difficulty: easy

Gluten-free

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

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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

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Method

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.
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.
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.
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