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Chicken & Lentil Soup

by noshnosh (follow)
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Earthy textures and flavours are what separates this hearty soup from the rest. Made from ingredients that could easily be found in a simple garden (with the exception of lentils perhaps), you can't help but feel nourished and warmed after eating this dish.

While more than adequate on it's own, the soup also pairs well with a small, absorbent grain such as couscous or quinoa.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 4 servings

1 cup green lentils
2 cups chicken stock
4 cups water
500g chicken breasts
1 onion, finely chopped
2 celery sticks, chopped
2 carrots, chopped
2 bay leaves

1/2 cup grated parmesan (to serve)
1/4 cup flat leaf parsley, roughly chopped (to serve)

In a large saucepan, cover the lentils with water and bring to the boil. Drain and rinse under cold water.

In the same pan, combine the stock and water and bring to the boil. Reduce to a simmer and add chicken. Cook for 15 mins or until chicken just cooked through.

Remove from pan and shred while warm.

Increase to a high heat and add lentils, onion, celery, carrot and bay leaves. Bring to the boil then reduce heat and simmer, covered, until lentils are tender (about 45 mins).

Return the chicken to the soup and warm though. Divide among bowls and top with parmesan and parsley.

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