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Chicken, lentil and kale soup

Chicken, lentil and kale soup

3
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
8
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Onion

2 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

4 stick(s), chopped

Garlic

3 clove(s), crushed

Garam masala

2 tsp

Chicken thigh, skinless, raw

720 g, (Buy 800g) chopped

Dry lentils

1 cup(s), rinsed, drained (200g) French-style green variety

Tomato(es)

700 g, chopped

Salt reduced chicken stock

3 cup(s)

Kale

2 cup(s), (1 bunch), curly variety, shredded

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and garam masala and cook, stirring, for 1 minute or until fragrant. Add chicken and cook, stirring, for 5 minutes or until browned.
  2. Add lentils, tomatoes, stock and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until lentils are tender and chicken is cooked through. Add kale and cook for 2 minutes or until just wilted (if serving 4, see Notes). Serve.

Notes

SERVING SUGGESTION: Sourdough bread. To freeze: Transfer half the mixture to 1 large or 4 individual airtight containers (leave a 2–3cm gap at the top for expansion). Freeze for up to 2 months. Defrost in fridge overnight. Reheat in a saucepan over medium heat, stirring, until hot.

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