Sunday, 22 January 2012

Chicken and lentil soup

Here's an easy, economical and healthy way to use up some leftover chicken...



The night before last we had roast chicken for dinner. A whole chicken is more than enough for two people so there was some left over. I divided it into two categories "nice meat", and "anything else".  I put the "anything else" pile into a large saucepan with an onion, a carrot, a bay leaf, two cloves and about six black peppercorns, added about one and a half litres of water, brought it to the boil and then simmered it for about 2 hours - Hey Presto: stock. I should add that the leftover gravy went into the stock too.

The "nice meat" got used in two ways: firstly I made some of it into "Chow Fan", with rice and a beaten egg; and the rest of it went into my chicken and lentil soup - which is really what I want to write about today.

The ingredients for my soup were very simple: chicken meat, an onion, a couple of cloves of garlic, about 75g red lentils, a chilli (from the freezer), and a tub of the home-made stock (about 500ml). Oh, and a tiny quantity of vegetable oil for frying the onion.





This is how to make my soup:

  • Fry the peeled and finely-chopped onion gently in a little oil, until translucent
  • Add the peeled and crushed garlic and cook for about two minutes
  • Add the stock (and a little extra water if you feel it's necessary). My stock was very concentrated and I felt that it needed thinning down a bit
  • Add the lentils
  • Add the chilli - de-seeded and cut into big pieces
  • Cook over a low heat until the lentils are fully cooked (they will fall apart) - approx 30 - 35 minutes
  • Remove and discard the pieces of chilli
  • Season to taste (do not add salt earlier in the proceedings, because this inhibits the softening of the lentils)
  • Add the diced chicken meat and heat gently for a few minutes
  • Serve (perhaps garnished with a slice of chilli just for the look of it?)

The end result will look something like this:-


Rich, dark, flavoursome, warming. In my opinion the perfect lunch-time meal for a cold Winter's day!

12 comments:

  1. Looks very warming and very tasty! One to think about for next time we have a whole chicken, I do like to get at least 4 meals out of a chicken and always have to make stock from the remains. I can't believe some people actually buy a chicken, eat the breast meat and throw the remainder away!!

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  2. Thanks for the recipe I was given a 10kg bag of lentils makes a lot of soup.

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  3. That looks delicious. I'd probably use beans instead of lentils since I have so many from the garden. I never grow lentils. I've thought about it, but It seems like beans are so much easier to dehusk than lentils would be.

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  4. Another delicious meal, perfect for a winter day.

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  5. Soup looks really good and bet the chili gave it a nice kick. By the way, your sowing seeds indoor article was really good!

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  6. Sounds wonderful! You have inspired me to make some chicken and lentil soup today!

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  7. Very nicely done. I think the soup looks great. I had some leftover turkey breasts that I had cooked earlier in the week. I sliced them with my meat slicer put the slices in a pan of roasted turkey gravy and simmered it a little bit and we ate turkey slices in gravy for lunch. It was pretty good too.

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  8. Looks devine Mark!! Now off to read your indoor seed sowing post. Cheers, Jenni

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  9. Ahhhh food for the soul. I always make stock with my roast chicken bones too.

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  10. L love a good lentil soup - never had it with chicken though - might try it tomorrow with the left over chicken from Sunday lunch.

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