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Chicken, Lentil and Kale Soup

Chicken, Lentil and Kale Soup

Give your tired chicken soup recipe a re-vamp by adding tomatoes, lentils and in-season kale for a more robust dish.

Serves 4

 

2 tsp olive oil

2 tbsp lemon juice

1 tbsp wholegrain mustard

1 tbsp brown sugar

2 tsp fennel seeds, crushed

1 tbsp thyme, finely chopped

1 (1.2kg) whole chicken, butterflied  

1 brown onion, finely chopped

3 garlic cloves, finely chopped

400g cherry tomatoes

180g black lentils, rinsed

1 litre chicken stock

8 stalks kale, trimmed

Greek yoghurt, to serve

 

Preheat the oven to 200°C. Combine 1 teaspoon oil, lemon juice, mustard, sugar, fennel, thyme and chicken in a bowl, season with salt and freshly ground black pepper and toss to coat. Cover and refrigerate for 2 hours.

Place the chicken on a baking tray lined with non-stick baking paper and roast for 45 minutes or until golden brown and cooked through. Set aside and keep warm.

Heat the remaining oil in a saucepan over medium heat, add the onion and cook for 7 minutes or until softened. Add the garlic and cook for a further 1-2 minutes or until softened. Add the tomatoes, lentils, stock, salt and freshly ground black pepper and bring to the boil. Reduce heat to low and simmer for 20-30 minutes or until lentils are cooked.

Add the kale and cook for a further 2-3 minutes or until tender. Shred the chicken and add to the soup. Heat through. Serve with Greek yoghurt.

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