Photo of Chicken & lentil soup with spiced yogurt by WW

Chicken & lentil soup with spiced yogurt

Points® value
Total Time
1 hr 10 min
15 min
55 min
Nothing says wholesome quite like a steaming bowl of chicken soup. Adding lentils makes this extra filling


Olive Oil

1 tablespoon(s)


1 large, finely chopped

Celery, Raw

3 stick(s), finely chopped

Carrots, raw

2 medium, finely chopped


2 clove(s), crushed

Chilli flakes

½ teaspoon(s), level

Ground Cumin

2½ teaspoon(s), level

Chicken Thigh, Skinless, Boneless, raw

450 g, fat trimmed

Chicken stock cube(s)

1 cube(s), to make 750ml stock

Split Red Lentils, dry

65 g, rinsed

Green or Brown Lentils, dry

65 g, rinsed

Green Beans

150 g, rinsed

Fat Free Natural Yogurt

80 g


¼ zest(s) of 1

Rosemary, Fresh

1 sprig(s), leaves, to serve


  1. Heat the oil in a large pan over a medium heat. Cook the onion, celery and carrot, stirring, for 5 minutes or until soft. Add the garlic, chilli flakes and 2 tsp of the cumin and cook for 1 minute.
  2. Add the chicken, cook for another minute, then add the stock and 500ml water and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes or until just cooked. Use a slotted spoon to transfer the chicken to a plate. Cover loosely with kitchen foil and rest for 5 minutes before slicing.
  3. Add the lentils to the pan and bring to the boil. Reduce the heat and simmer, partially covered, for 30 minutes or until tender. Add the chicken and beans and cook, uncovered, for 5 minutes. Season to taste.
  4. Combine the yogurt, remaining cumin and zest in a small bowl. Serve the soup topped with the spiced yogurt and garnished with the rosemary.