Chicken & Puy Lentil Soup
From Tilda Kitchen
- 0 - 30 Minutes
- Serves 4
Lightly spiced chicken and lentil soup with ginger and curry spices.
1¼ cups Tilda Pure Basmati Rice
1 onion, chopped
Thumb-size piece of ginger, peeled & grated
2 tbs olive oil
1 tsp curry powder
4¼ cups chicken stock
1 bay leaf
1 cooked chicken breast, shredded
1 pack ready-cooked Puy lentils
Handful fresh cilantro, chopped
Salt and pepper to season
- Cook your rice as per the instructions on pack, with 10 minutes remaining on the rice, 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, then add the chicken & lentils. Cook for 8–10 minutes. Add the cooked rice and stir through.
- Season to taste.
- Stir in the cilantro to serve.