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Chicken & Puy Lentil Soup

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

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Method

Ingredients

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup onion, small dice
  • 1 Tbsp ginger, peeled and grated
  • ½ tsp curry powder
  • 2 cups chicken stock
  • 1/8 tsp kosher salt
  • 1 bay leaf
  • 1 cups chicken breast, cooked, shredded
  • ½ cup cooked Puy lentils
  • 1 pouch Tilda® Ready to Heat Bombay Rice
  • 2 Tbsp cilantro, chopped

How to make Chicken & Puy Lentil Soup

  1. In medium pot, heat the oil over medium heat. Add the onion and ginger and cook until onions begin to soften, about 2 minutes. Add the curry powder and cook, stirring occasionally to keep spices from burning, for another 2 minutes. Add the stock, salt and bay leaf, bring to the boil.

  2. Reduce to a simmer, then add the chicken & lentils. Simmer for 10 minutes.

  3. Meanwhile, heat the Tilda® Ready to Heat Bombay Rice according to package instructions.

  4. Spoon heated rice into 4 bowls, ladle soup over rice and sprinkle with cilantro.