Middle Eastern · Lunch, Dinner
Chicken and lentil soup
Red lentils and shredded chicken simmered with cumin and lemon into a thick soup.
- Calories
- 515 kcal
- Protein
- 47 g
- Carbs
- 53 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 28 min
Per serving, for one person.
Ingredients
- 130 g Chicken breast
- 55 g Red lentils (masoor dal)
- ¾ carrot Carrots
- ½ onion Onion
- 40 g Celery
- 2 cloves Garlic
- 1¼ tsp Ground cumin
- 300 ml Vegetable stock
- ½ tbsp Olive oil
- ¼ lemon Lemons
- 6 g Parsley
Method
- Soften the onion, carrot, celery and garlic in the oil for 6 minutes.
- Stir in the cumin, then the lentils and stock.
- Add the chicken breast whole and simmer 20 minutes.
- Lift out the chicken, shred it and return it to the pot.
- Season, sharpen with lemon and finish with parsley.
More Middle Eastern recipes
- Hummus and vegetable toast295 kcal · 12 g protein
- Green shakshuka304 kcal · 19 g protein
- Chickpea shakshuka515 kcal · 27 g protein
- Chicken shawarma salad529 kcal · 42 g protein
- Hummus and chickpea plate356 kcal · 14 g protein
- Eggs baked in peppers and feta413 kcal · 21 g protein
More gluten free recipes
- Jollof rice with chicken558 kcal · 31 g protein
- Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
- Egusi soup with chicken516 kcal · 38 g protein
- Groundnut soup with chicken612 kcal · 37 g protein
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein