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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, vickys spiced red lentil & chicken soup gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. 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 it.

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

Red lentil soup is so quick to make! This version with sweet carrots, spiced up with dry-fried crushed red pepper flakes, is ready to serve in less than half an hour. Ladle the pureed soup into warm bowls and sprinkle with toasted sunflower seeds. DIRECTIONS Put the lentils in a saucepan with the turmeric and stock.

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

Ladle the pureed soup into warm bowls and sprinkle with toasted sunflower seeds. DIRECTIONS Put the lentils in a saucepan with the turmeric and stock. Remove from the heat and add salt. 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.

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