Chicken and lentil soup

Looking for a quick and easy meal this week? This simple chicken and lentil soup is loaded with veggies, and is an easy way to spice up meal time this week.

4

15m

15m

Ingredients

  • 2 tbs extra virgin olive oil
  • 1 medium leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 2 large carrots, peeled, chopped
  • 300g cup mushrooms, thinly sliced
  • 1/2 cup (100g) dried red lentils, rinsed, drained
  • 2 x 400g cans cherry tomatoes
  • 500g Coles Australian RSPCA Approved Chicken Breast Fillets, chopped
  • 400g can chickpeas, rinsed, drained
  • 1/3 cup basil leaves

Method

STEP 1

Heat half the oil in a medium saucepan over medium-high heat. 

STEP 2

Add the leek, garlic, carrot and mushroom. Cook, stirring, for 5 mins or until vegetables are just tender.

STEP 3

Add the lentils, tomatoes, chicken and 6 cups (1.5L) water and bring to the boil. Reduce heat to low and simmer for 10 mins or until the chicken is cooked through. 

STEP 4

Meanwhile, preheat the grill on medium-high. Place the chickpeas on a baking tray and drizzle with the remaining oil. Toss to coat. Cook under the grill, tossing occasionally, for 4 mins or until the chickpeas are golden.

STEP 5

Divide the soup among serving bowls. Season with pepper. Top with the chickpeas and basil to serve. 

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.