Home Recipes Chicken & Puy Lentil Soup

Chicken & Puy Lentil Soup

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 2

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


Ingredients

Method

  • 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

  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.