Chicken and lentil soup
Recipe courtesy of www.thefoodcoach.com.au
Low GI, Low sugar, Wheat Free
Lightly spiced and full of vegies, this soup is also low GI, guaranteeing this meal will see you through to breakfast the next morning. You’ll be hard pressed to finish the whole bowl!
Ingredients:
¼ cup olive oil
6 cardamom pods lightly bruised
1 onion finely sliced
1/3 cups blue lentils, washed
1 litre chicken stock
1 can whole tomatoes
1 bunch English spinach
½ cup natural yoghurt
2 organic chicken breast fillets chopped into bite size pieces
3 cloves garlic, crushed
1 tbsp ground turmeric
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ bunch coriander
Prep Time: 10 mins
Cooking Time: 60 mins
Ready in: 70 mins
Suitable for: Dinner, Lunch
Method:
Cook olive oil and cardamon pods and spices in a large saucepan for 2 minutes. Discard the cardamon pods and add the onion and garlic to the pan and cook until soft.
Stir in the lentils and add the stock, tomatoes and chicken pieces. Bring to the boil and simmer over a low heat for 45 minutes until lentils are tender. Add the spinach and cook for a further 2 minutes. Season to taste.
Serve with a spoon full of yoghurt and chopped coriander leaves.
Makes 6 servings
For more delicious recipes from Judy Davie The Food Coach please visit www.thefoodcoach.com.au
