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Chicken and lentil curried soup


Serves 2

225g chicken breast, cooked

1 tbsp extra virgin olive oil

1 medium onion, finely diced

2 peppers, any colour, chopped into 1.5cm chunks

2 tbsp mild or medium curry powder

1 tin chopped tomatoes

1 litre of chicken stock

100g dried red lentils

200g spinach

Salt and pepper to taste

Lemon wedges (optional)


1 Heal the oil in a saucepan and gently fry the onions and peppers for 5 minutes until softened.

2. Stir in the curry powder and cook for around 30 seconds before adding the tinned tomatoes.

3. Bring to the boil and add the chicken stock.

4. Add the lentils and bring the pan to a simmer. Season with salt and pepper.

5. Cook for 10-15 minutes, stirring regularly.

6. Chop the chicken breast and add to the pan along with the spinach and cook until the lentils are cooked and the spinach has wilted.

7. Serve with lemon wedges for squeezing over the soup.

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