Chicken and orange lentil soup
Prep:
25 mins
Cook:
35 mins
Tangy and flavourful, this soup is loaded with lovely ingredients sure to please the entire family.
50ml sunflower oil
1 small onion, finely diced
1.4 ltr chicken stock
2 small chicken legs, separated
2 chicken wings
250g orange lentils, soaked in water overnight
1 Granny Smith apple, cored and finely diced
2 large vine tomatoes, cored and diced
1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
100 ml light coconut milk
1 tbsp basil leaves, finely chopped
4 small naan breads, (optional to serve)
Using a large sauce pan, heat the olive oil set over a moderate heat.
Brown the chicken pieces until lightly golden all over, then remove from the saucepan and add the onion and fry for 4-5 minutes, stirring occasionally.
Add the lentils, tomato and most of the apple and stir well to combine.
Add all the spices along with 1 teaspoon of salt.
Cover with the stock, add the chicken back to the saucepan and bring to the boil, cooking for 4-5 minutes.
Reduce heat and simmer for 15-20 minutes until the lentils are soft and the chicken is cooked through.
Stir in the coconut milk, bring back to a simmer and season with salt and pepper to taste.
Serve with a sprinkle of the basil on top and some naan bread if you like and any remaining apples.
Serves
4
Preparation Time
25 minutes
Cooking Time
35 minutes
Main ingredients
Fruit, Chicken, Vegetables, Lentils, Oil, Spice, Stock/Broth
Recipe Type
Dinner, Family Dinners, Healthy
Level of Difficulty
Easy