Chicken and lentil soup with spiced yoghurt

Total Time
  • 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
    2 ½ tsp
  • skinless chicken thigh
    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 beans
    150 g, thinly sliced
  • 99% fat-free plain yoghurt
    ⅓ cup(s), (80g)
  • fresh lemon rind
    ½ tsp, finely grated
  • fresh rosemary
    1 tsp, springs, to serve
  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.
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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