Chicken & lentil soup with spiced yogurt
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Nothing says wholesome quite like a steaming bowl of chicken soup. Adding lentils makes this extra filling
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Celery, Raw
3 stick(s), finely chopped
Carrots, raw
2 medium, finely chopped
Garlic
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
Lemon
¼ zest(s) of 1
Rosemary, Fresh
1 sprig(s), leaves, to serve
Instructions
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.
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