Middle Eastern Green Lentil Soup With Chicken and Herbs
Ingredients
- 1/3 cup Green Lentils
- 3 Chicken Thighs skinless and boneless
- 1 Red Onion
- 3 Garlic Cloves
- 1 tbsp Turmeric
- 1 cup Red Kidney Beans
- 1 cup Chickpeas
- 1/4 cup Rice
- 500 ml Vegetable Stock
- 500 ml Water
- 1/4 tsp Salt
- 100 g Fresh Dill
- 50 g Fresh Coriander
- 50 g Fresh Parsley
- Lemon
- Greek Yoghurt
Instructions
- Preheat the oven to 200C. In a large pot heat 2 tbsp of olive oil and add finely chopped onion with a pinch of salt. Cook until soften – for about 10 min. Add crushed garlic cloves, drained chickpeas, red kidney beans, lentils, and turmeric. Give it a mix and cook for 2 min. Follow with 500ml of water and bring to boil. Cover the pan and let it simmer for around 40min.
- Meanwhile, season the chicken thighs with salt and pepper and place in a baking tin. Drizzle with1 tbsp of olive oil; roast in the oven for 25-30 min.
- Once the lentils are soft and tender add rice and vegetable stock. Bring to boil, cover with a lid and let simmer for further 12 min – until rice is cooked.
- When the chicken is ready and cool enough to handle, shred the meat. Add to the soup roughly chopped fresh herbs and cook for 5 min.
- Serve with a dollop of Greek yoghurt and some fresh dill on top. Squeeze lemon juice on top and enjoy.