Chicken and lentil soup

October 3, 2012 (Last Updated: January 11, 2019)
Chicken and lentil soup recipe

Lentils are packed with soluble fibre, which lowers the GI value of this soup. Yoghurt is also a good low-GI choice for soups and salads.

TO DRINK: Monis Full Cream Sherry will bring warmth and add a spicy feel to the soup.

Chicken and lentil soup

Serves: 4
Cooking Time: 20 mins


  • 30ml (2 tbsp) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large red chilli, seeded and
  • finely chopped
  • 2 chicken breast fillets, cut into 1cm strips
  • 5ml (1 tsp) ground turmeric
  • 10ml (2 tsp) ground cumin
  • 2 bay leaves
  • 1 x 410g tin chopped tomatoes
  • 2 x 410g tins brown lentils, drained and rinsed
  • 1,25 litres chicken stock salt and freshly ground black p
  • epper, to taste juice of 1 lime
  • 45ml (3 tbsp) plain yoghurt



Heat the olive oil in a large saucepan over a medium heat. Cook the onion, garlic and chilli until soft, about 4 – 5 minutes.


Add the chicken a nd sauté until lightly browned. Add the turmeric, cumin and bay leaves and cook for 1 minute.


Add the tomatoes, lentils and stock and bring to the boil. Reduce the heat and simmer for 5 – 7 minutes. Season, stir through the lime juice and serve warm with yoghurt on the side.

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