This soup is delicious and I love it served with a slice of my freshly baked brown bread or protein oat bread. Or if I am on a low carb day it is still very satisfying on its own without the bread as the lentils are a great way to fill you up. It is full of goodness and tastes delicious. It can be left to cook away in a slow cooker if you have one, as this really releases all the flavours. Like with all soups it is great to always have some in the freezer for emergencies!!
4 large chicken fillets ( For this soup I leave the fillets whole and then shred them when cooked)
1 shallot, chopped
2 celery stalks, chopped
2 garlic gloves, chopped
1 large onion, chopped
3 carrots, chopped
100g lentils, I used the red split lentils from Lidl.
600ml chicken stock
2 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp coconut oil
Heat coconut oil in a large pot and fry off the shallots and garlic. Add in the chicken fillets and the spices. Fry off for a minute or so, ensuring the chicken is coated well with the spices. (If using a slow cooker, transfer your ingredients now.)
Add in the chicken stock , veg and lentils, bring to boil then leave to simmer for 2 hours.
When the soup is ready, shred the chicken.
This soup will serve 4 , each serving is equal to 305 calories, carbs 24g, fat 5g, protein 42g.