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Here are the ingridients that are required to cook a remarkably good Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup:
- You need 1 tbsp of rapeseed oil (cold-pressed recommended).
- Take 1 of leek, thinly sliced.
- Prepare 3 cloves of garlic, chopped.
- Use 1 of red chilli with seeds, chopped.
- Take 150 g of red lentils, washed.
- Use 1 1/2 l of chicken stock (I used homemade stock but good quality stock cubes suffice).
- Provide 200 g of cooked lemon chicken, diced or shredded.
- Use of Salt.
- Prepare of Ground black pepper.
Ready with the ingridients? Below are the sequences on preparing Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup:
- Bring the oil to a medium-high heat in a stockpot or large saucepan and fry the leek for 4 minutes or until the leek begins to soften, stirring occasionally..
- Stir in the chilli and garlic and fry for another 2 minutes..
- Add the lentils and stock and stir well. Bring to the boil, then reduce the heat and simmer for 35 minutes. After 20 minutes stir in the diced/shredded chicken..
- Season to taste, whizz if wished to your preferred consistency and serve piping hot with your choice of bread..
Rub chicken with harissa paste and place, skin side down, on the hotplate. Ramp up the flavour profile with garlic, coriander, lime, cumin and chilli, and crumble over creamy feta to finish. Add extra water if you need to. Just before serving, stir in some chopped parsley for a bit of crunchiness. Put a large pan over a medium heat on the hob.
Recipe : Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup
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