Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup
John A @JohnA
Another tasty and nourishing winter’s soup from Sunday’s leftovers. #WastenotWantnot
Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup
Another tasty and nourishing winter’s soup from Sunday’s leftovers. #WastenotWantnot
Cooking Instructions
- 1
Bring the oil to a medium-high heat in a stockpot or large saucepan and fry the leek for 4 minutes or until the leek begins to soften, stirring occasionally.
- 2
Stir in the chilli and garlic and fry for another 2 minutes.
- 3
Add the lentils and stock and stir well. Bring to the boil, then reduce the heat and simmer for 35 minutes. After 20 minutes stir in the diced/shredded chicken.
- 4
Season to taste, whizz if wished to your preferred consistency and serve piping hot with your choice of bread.
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I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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