Chicken & Puy Lentil Soup
Lightly spiced chicken and lentil soup with ginger and curry spices.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 Tbsp olive oil
- 1/2 cup onion, small dice
- 1 Tbsp ginger, peeled and grated
- ½ tsp curry powder
- 2 cups chicken stock
- 1/8 tsp kosher salt
- 1 bay leaf
- 1 cups chicken breast, cooked, shredded
- ½ cup cooked Puy lentils
- 1 pouch Tilda® Ready to Heat Bombay Rice
- 2 Tbsp cilantro, chopped
How to make Chicken & Puy Lentil Soup
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In medium pot, heat the oil over medium heat. Add the onion and ginger and cook until onions begin to soften, about 2 minutes. Add the curry powder and cook, stirring occasionally to keep spices from burning, for another 2 minutes. Add the stock, salt and bay leaf, bring to the boil.
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Reduce to a simmer, then add the chicken & lentils. Simmer for 10 minutes.
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Meanwhile, heat the Tilda® Ready to Heat Bombay Rice according to package instructions.
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Spoon heated rice into 4 bowls, ladle soup over rice and sprinkle with cilantro.
