lentil soup with veg and chicken
- Minutes to Prepare:
- Minutes to Cook:
- 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
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
Serving Size: 1 cup
Nutritional Info 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
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