Chicken Red Lentil Soup Recipes

Steps:

• Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
• Add the chicken breasts and cook for 3-4 minutes on each side.
• Remove to a plate, allow to cool for 5 minutes then shred.
• Heat the remaining oil in the saucepan over a medium heat.
• Add the leek and garlic and cook, stirring for 5 minutes or until soft.
• Add the celery and carrot and cook for a further 2 minutes.
• Stir in the lentil and cook for 1 minute.
• Add the stock and tomatoes and bring to the boil.
• Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
• Stir in the chicken and parsley and season with salt and pepper.
• Serve with a dollop of yoghurt or parmesan cheese.

Steps:

• In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
• Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
• Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
• Ladle into bowls and sprinkle feta on top.

Steps:

• Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
• Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
• Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.