Orange lentil & chicken soup recipe

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 1055 calories / serving
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131294 orange lentil and chicken soup HERO

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, with no pink showing. 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 naan bread.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 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
  • Energy 4440kj 1055kcal 53%
  • Fat 43g 61%
  • Saturates 8g 40%
  • Sugars 14g 16%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 124.3g Protein 51.9g Fibre 10.8g


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