zoom Spiced chicken and lentil soup

    Save to your scrapbook

    Spiced chicken and lentil soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced chicken and lentil soup

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    1 chicken breast
    1 cinnamon stick
    2 cardamom pods
    1 tsp vegetable oil
    1 onion, finely diced
    1 carrot, finely diced
    1 celery stick, finely diced
    1 x ½ tsp grated fresh root ginger
    1 x ½ tsp curry powder
    50g Waitrose LOVE life red split lentils, rinsed
    1 tbsp lemon juice
    1 tbsp low-fat natural yogurt
    1 tbsp chopped coriander


    1. Put the chicken breast in a pan with the cinnamon and cardamom pods; cover with 700ml water. Bring to the boil, then simmer for 6-7 minutes until the chicken is cooked through and no pink remains. Remove the chicken and strain the poaching liquid; set both aside.

    2. Meanwhile, heat the oil in a pan over a medium heat and saute the vegetables for 10 minutes until soft. Stir in the ginger, curry powder and lentils, then pour in the poaching liquid from the chicken. Simmer for 20 minutes until the lentils are soft.

    3. Shred the chicken into small pieces and stir into the soup with the lemon juice. Divide between 2 bowls, topping each with a little yogurt and a scattering of coriander.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars