Home Recipes Chicken & Puy Lentil Soup

Chicken & Puy Lentil Soup

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 4

Lightly spiced chicken and lentil soup with ginger and curry spices.



  • 250g Tilda Pure Basmati Rice
  • 1 onion, chopped
  • Thumb size piece ginger, peeled & grated
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1 litre chicken stock
  • 1 bay leaf
  • 1 cooked chicken breast, shredded
  • 1 pack ready cooked Puy lentils
  • Handful fresh coriander chopped
  • Salt and pepper to season

  1. Get the rice on the boil and cook for 10 minutes.
  2. While the rice is cooking, heat the onion and ginger in the oil for 1-2 minutes. Add the curry powder and cook for a further 2 minutes
  3. Add the stock and bay leaf, bring to the boil
  4. Reduce to a simmer, add the chicken and lentils. Cook for 8-10 minutes. Half way through this, the rice should be ready, so drain and add to the stock mix with 2 minutes remaining.
  5. Season to taste
  6. Stir in the coriander to serve