Orange lentil & chicken soup recipe

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131294 orange lentil and chicken soup HERO
  • Rating: 0 stars
  • Cost per serving: 53p
  • 25 mins to prepare and 35 mins to cook Takes: 25 mins to prepare and 35 mins to cook
  • 4 Serves: 4

Heat the olive oil in a large, heavy-based saucepan set over a moderate heat. Sear the chicken pieces until lightly golden all over, then remove from the saucepan and add the onion and sweat 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 tsp of salt. Cover with the stock, add the chicken pieces back to the saucepan and bring to the boil, cooking for 4-5 minutes.

Reduce to a 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 adjust the seasoning if necessary.

Ladle the soup and chicken into serving bowls. Sprinkle the coriander on top and serve alongside the remaining apple and the nan bread.

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  • 50ml sunflower oil
  • 1 small onion, finely diced
  • 1.4l chicken stock
  • 2 small chicken legs, separated
  • 2 chicken wings
  • 250g orange lentils, soaked in water overnight
  • 1 Granny Smith, cored and finely diced
  • 2 large vine tomatoes, cored and diced
  • 1tsp turmeric
  • 1tsp chilli powder
  • 2tsp ground cumin
  • 1tsp ground coriander
  • 100ml coconut milk
  • 1tbsp coriander leaves, finely chopped
  • 4 small naan breads, to garnish
  • salt
  • pepper
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Each serving contains
  • Calories 865 43%
  • Sugar 13g 14%
  • Fat 41g 59%
  • Saturates 8g 40%
  • Salt 5g 83%
of an adult's Reference Intake amount. Find out more
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