Description
A hearty chicken and vegetable soup with split red lentils and tons of vegetables. Serve with some fresh bread and butter.
Ingredients
Units
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- 2 tablespoons olive oil
- 2 large white onion, diced
- 1 leek, halved and sliced thinly
- 4 cloves of garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- A few sage leaves, chopped
- 2 bay leaves
- 2 carrots, diced (unpeeled)
- 3 sticks of celery, diced
- 100 g frozen peas
- 1 tin chopped tomatoes (around 400g)
- 170 g split red lentils
- 1.5 litres of vegetable stock (3-4 stock cubes dissolved in 1.5L of boiling water)
- 1 teaspoon vegetable bouillon powder
- Salt and pepper
- 2 large chicken breasts, cooked separately and roughly shredded
Instructions
- Put the split red lentils into a bowl, cover them with cold water and leave to soak.
- Prepare all the vegetables before you start to make life easier – peeling, chopping, dicing, etc.
- Put the olive oil into a large pan over a gentle heat. Once hot add the garlic, onion and leek and cook over a low heat for about 10 minutes.
- Add the carrot, celery, thyme and sage. Cook for about 15 minutes until the carrot is just starting to soften.
- Add the peas, tomatoes, stock and the lentils. Add the bay leaf and the bouillon powder and season well with salt and pepper. Mix everything together. Cover the pan and simmer gently for 1 hour, stirring occasionally.
- Remove the lid and stir in the cooked, shredded chicken. Allow to simmer, uncovered for another 30 minutes.
- Serve hot or allow to cool completely and freeze in portions using airtight containers or Ziploc bags.
Notes
- If adding chicken, cook the chicken breasts separately, roughly shred them and add them before starting the 30 minute uncovered simmer (Step 6)
- Defrost for 24 hours in the fridge. Cover the bottom of a saucepan with cold water and heat the soup gently, stirring frequently. ENSURE THAT THE SOUP IS HOT THROUGH BEFORE EATING!
- If you want a thinner soup, reduce the amount of lentils.
- Prep Time: 50 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: Per serving
- Calories: 157.64kcal