Spicy chicken and lentil soup
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 6 Tbsp parsley, chopped
- 2 garlic cloves, finely chopped
- 1 lemon, zested and juiced
- 1 400g tin lentils, drained
- 6 cups good-quality chicken stock
- 5 to 6 curry leaves
- 2 bay leaves
- 1 tbsp rosemary, finely chopped
- 4 tsp cayenne pepper
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp paprika
- 4 garlic cloves, finely grated
- 1 large carrot, chopped
- 1 celery stalk, roughly cubed
- 1 red pepper, finely chopped
- 1 red onion, chopped
- salt and black pepper
- 2 chicken breast fillets, chopped into cubes
- 3 Tbsp Extra virgin olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
For the gremolata: combine
1 lemon, zested and juiced
2 garlic cloves, finely chopped
6T parsley, roughly chopped
Freshly ground black pepper to taste
3T extra virgin olive oil
- Serve with Woolworths basil pesto and mozzarella pull apart bread, prepared as instructed.
- In a large heavy based pot. Heat the oil over a medium heat and begin browning the chicken. Season with salt and freshly ground black pepper and continue browning until well caramelized. Remove the chicken from the pot and add the onion to begin browning.
- Once well browned add the remaining vegetable and garlic. Once slightly cooked add the apices and herbs and stir through before pouring in the stock and bringing to a simmer. Cover with the lid and cook for about 20 minutes or until the veggies are just tender.
- Add the lentils and barley and stir through. Cook for another 10 minutes before seasoning with salt and freshly ground black pepper to taste. Allow the grains to warm through before serving with a generous topping of gremolata.
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