Lightly spiced chicken and lentil soup with ginger and curry spices.
Ingredients
Method
1 pack Tilda Steamed Pilau Basmati or 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
- Heat the onion and ginger in the oil for 1-2 minutes, add the curry powder and cook for a further 2 minutes
- Add the stock and bay leaf, bring to the boil
- Reduce to a simmer, add the chicken, lentils and the pack of rice. Cook for 8-10 minutes
- Season to taste
- Stir in the coriander to serve
