Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys spiced red lentil & chicken soup gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys spiced red lentil & chicken soup gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF:
  1. Take 3 tbsp sunflower oil / butter
  2. Prepare 1 big onion, chopped
  3. Take 3 cloves garlic, finely chopped
  4. Prepare 3 tbsp tomato paste / puree
  5. Prepare 1.5 tsp smoked paprika
  6. Take 1 tsp ground cumin
  7. Take 1⁄2 tsp ground turmeric
  8. Take 1⁄2 tsp low sodium salt
  9. Get 1⁄4 tsp ground black pepper
  10. Prepare 190 g (1 cup) dry red lentils
  11. Get 2 large carrots, sliced
  12. Prepare 1 large skinless, boneless chicken breast
  13. Prepare 1350 ml (6 cups) chicken stock (3 Knorr cubes)

Fry the lentils in batches, stirring,. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored. Cook lentils first by bringing water to a boil and adding lentils. Bring up to a simmer and cook for about half an hour.

Instructions to make Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF:
  1. Heat the oil /melt the butter in a large pan and gently fry the chopped onion until golden
  2. Add the garlic and fry a further minute
  3. Add the tomato paste, spices, salt and pepper, fry for 2 minutes until well incorporated
  4. Add in the lentils, carrots and chicken breast and cover with the stock
  5. Bring to the boil then turn down and simmer, covered for 20 minutes until the lentils and carrots are soft and the chicken is cooked through
  6. Remove the chicken breast, shred and stir back into the soup
  7. Serve with some nice bread and garnish with some chopped coriander

Cook lentils first by bringing water to a boil and adding lentils. Bring up to a simmer and cook for about half an hour. Heat the rest of the butter until frothing and fry the rest until of the garlic until coloured. Tip into the lentils, and stir in along with the coriander and lime juice. DIRECTIONS Put the lentils in a saucepan with the turmeric and stock.

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