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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 5.8 g
  • Cholesterol: 26.0 mg
  • Sodium: 78.4 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 14.8 g

View full nutritional breakdown of lentil soup with veg and chicken calories by ingredient
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lentil soup with veg and chicken

Submitted by: UMMJUNAYD


Number of Servings: 4

Ingredients

    Sunflower Oil, 1 tbsp
    Chicken Breast (cooked), no skin, 168 grams
    Carrots, raw, 252
    Onions, raw, 0.50 cup, chopped
    Potato, raw, 1 large (3" to 4-1/4" dia.)
    Water, tap, 4 cup (8 fl oz)
    Lentils, 100
    Chicken stock cubes KNORR per cube, 2 serving
    salt and pepper to taste

Tips

PREPARE CHICKEN FIRST WHILST IT COOKING YOU CAN PREPARE THE VEG.


Directions

CLEAN THE CHICKEN AND LEAVE WHOLE, PLACE IN THE OVEN FOR 20 MINS, CUT VEG TO BIT SIZE CHUNKS, ADD THE OIL TO A PAN AND SAUTE THE ONIONS, AND ADD CHILLI. AFTER A FEW MINS ADD THE VEGETABLES AND WHATEVER SEASONINGS OF YOUR CHOICE! STIR OCCASIONALLY, AFTER 5 MINS ADD THE LENTILS AND THE CHICKEN STOCK, WHEN THAT HAS SIMMERED FOR ABOUT 15 MINS ADD THE COOKED CHICKEN (SHREDDED) AND COOK FOR A FUTHER 5 -10 MINS. I LIKE TO MUSH THE VEG A BIT TO LET IT STILL HAVE TEXTURE OR YOU COULD ALWAYS BLEND, WHICH EVER IS PREFERRED!

Serving Size: 1 cup






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