Chicken and lentil soup with spiced yoghurt
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
3 stick(s), finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
2 clove(s), crushed
Dried chilli flakes
½ tsp
Ground cumin
2½ tsp
Chicken thigh, skinless, raw
405 g, (Buy 450g), fat trimmed
Salt reduced chicken stock
3 cup(s), (750mL)
Dry lentils
⅓ cup(s), (65g), red variety, rinsed, drained
Dry lentils
⅓ cup(s), (65g), French green variety, rinsed, drained
Green string beans
150 g, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh lemon rind
½ tsp, finely grated
Fresh rosemary
1 tsp, springs, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add garlic, chilli flakes and 2 teaspoons of the cumin and cook, stirring, for 1 minute or until fragrant.
2
Add chicken and cook for 1 minute. Add stock and 2 cups (500ml) water and bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is just cooked through. Using a slotted spoon or tongs, transfer chicken to a plate. Cover loosely with foil and set aside for 5 minutes to rest before thinly slicing.
3
Add lentils to soup and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until lentils are tender. Add chicken and beans and cook, uncovered, for 5 minutes or until beans are tender. Season with salt and pepper.
4
Meanwhile, combine yoghurt, remaining cumin and lemon rind in a small bowl. Serve soup with a dollop of spiced yoghurt, sprinkled with rosemary sprigs.
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