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Chicken and Lentil Soup

​- Serves 4-5 (gluten-free)

​Nothing screams comfort like a bowl of hot chicken soup; even better when there are earthy lentils involved. This delicious recipe is not just ready within minutes but is extremely satisfying too. Finish it off with some crumbled feta and rose harissa to give it a nice kick and a touch of luxury. Serve with warm, toasty bread - enjoy the recipe!

Image by Luisa Brimble
Ingredients for Chicken and Lentil Soup

  • ​400g boneless chicken thighs, cut into thin strips

  • 1 tablespoon ghee

  • 1/2 large onion, chopped

  • 1 large carrot, cubed 

  • ​4 cloves garlic, chopped

  • 1 tablespoon chopped ginger

  • 1/2 cup split red lentils or toor dal (split pigeon peas), rinsed well

  • 4 cups (1 liter) chicken stock or vegetable stock or water

  • 1 teaspoon sea-salt

  • 1/4 teaspoon freshly cracked black pepper 

  • 1/2 teaspoon turmeric powder 

  • 1/2 lemon, for garnish

  • crumbled feta, for garnish - optional 

  • rose harissa, for garnish - optional

  • lightly toasted pide or loaf of your choice, to serve

Recipes

1. Heat ghee in a large saucepan. Add chicken and stir-fry for a few minutes until no longer pink.
2. Add onion, carrot, garlic and ginger. Cook until onions start to soften, but not brown.
3.. Add lentils and stock along with salt, pepper and turmeric. Bring to the boil. 
4. Simmer over gentle heat for about 45 minutes until lentils are very soft. Alternatively, pressure cook for 10 minutes. 
5. Plate in individual bowls garnished with some crumbled feta and half a teaspoon of rose harissa in each bowl. Serve hot with a slice of lemon and some lightly toasted pide or loaf of your choice.

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