Chicken & Lentil Broth
Serves Serves 4
A cross between a soup and a stew, this Chicken & Lentil Broth is a really cost-effective winter warmer.
Kate’s top tipsYou can make the broth in advance, storing it in the fridge for up to 48 hours once it has cooled completely.If you do cook it in advance, do re-heat it gently, adding a little more liquid if necessary. You can turn this into a delicious vegetarian broth if you prefer, by simply omitting the chicken.
What you need
1 tbsp coconut oil
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
2 tsp mild curry powder
½ tsp ground coriander
½ tsp garam masala
Pinch chilli flakes (optional)
3 organic chicken breasts, cut into bite-sized pieces
1 x 400g tin chopped tomatoes
300ml chicken or vegetable stock
1 x 400g tin Puy lentils
2 tbsp fresh coriander, finely chopped
Salt and pepper
What you do
In a large, deep frying pan, heat the oil over a medium and then add the onion, carrot and garlic, seasoning well.
Fry for approximately ten minutes until the vegetables have softened. Add a tablespoon or two of water if needed.
Add the spices, chicken and a little more seasoning.
Fry the chicken until it turns from opaque to white, but it doesn’t have to be thoroughly cooked through. Again, add a drop of water to the pan if the mixture looks to be sticking to the bottom.
Add the chopped tomatoes and 150ml of the chicken stock. Lower the heat and allow the broth to simmer for approximately 10 minutes.
Add the lentils and some additional seasoning and continue to simmer for a further 20 minutes.
If there looks to be insufficient sauce, add the other half of the stock and bring back to a simmer.