• 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

    Ingredients

    • 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

    Instructions

    1

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

    2

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

    3

    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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