All I wanted last night when the temperatures dropped again and the wind started howling was a bowl of hot soup. So this is what we made…quick, easy, warming and super tasty!
Peruvian chicken and lentil soup (serves 4)
1 tbsp olive oil
1 onion, finely chopped
1 tsp sweet paprika
1/2 tsp ginger, ground
2 cardamom pods, crushed
1/2 tsp red pepper flakes
zest and juice of 1lemon
2x 7oz chicken breasts, halved lengthwise
300g mixed lentils(red, green and black)
6 cups (1.5l) chicken stock
sea salt and cracked black pepper
2 tbsp fresh parsley, chopped
Heat the oil in a large saucepan over medium heat. Add the onions, paprika, ginger, cardamom and red pepper flakes and sauté until the onions have become translucent. Pour in the stock and add the lemon zest, chicken and lentils. Bring to the boil and allow to simmer until the chicken is cooked through and the lentils are soft, about 15 to 20 minutes. Remove the chicken and shred. Return to the pan to heat through. Add the lemon juice and season to taste with salt and pepper. Sprinkle with the parsley and serve.
