5

Chicken and lentil soup with spiced yoghurt

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 individual, finely chopped

carrot(s)

2 medium, finely chopped

garlic

2 clove(s), crushed

dried chilli flakes

½ tsp

ground cumin

2½ tsp

skinless chicken thigh

405 g, (Buy 450g), fat trimmed

salt reduced chicken stock

3 cup(s), (750mL)

dry lentils

cup(s), (65g), red variety, rinsed, drained

dry lentils

cup(s), (65g), French green variety, rinsed, drained

green beans

150 g, thinly sliced

99% fat-free plain yoghurt

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.
Notes
TIP: Once cooked, red lentils will break down and thicken the soup, whereas the French green lentils will hold their shape.

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