Spicy Chicken, Tomato & Lentil Soup with Parmesan Toasts

Ingredients

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 celery stalk, chopped
1 carrot, chopped
400g Tegel Lean & Lite Skinless Thigh Fillets, cut into small pieces
1 long red chilli, chopped
1 tsp ground cumin
1/2 tsp smoked paprika or paprika
2 cups chicken stock
2 cups water
1 400g can chopped tomatoes
3/4 cup dried red lentils, rinsed and drained
Salt and freshly ground black pepper

Parmesan Toasts:
1 small baguette, thinly sliced
1/4 cup olive oil
1/2 cup grated parmesan cheese

Method

Heat the oil in a large saucepan. Add the onion, garlic, celery and carrot and cook over medium heat for 3 to 4 minutes or until the onion is golden. Add the chicken, chilli, cumin and paprika and cook for a further 3 to 4 minutes or until the chicken is lightly browned.

Add the chicken stock, water, tomatoes, lentils and salt and pepper to taste. Simmer for 20 minutes or until the lentils are tender.

To prepare the parmesan toasts, preheat the oven to 180°C. Brush the baguette slices with oil, place on a baking tray and bake for 10 minutes or until they are lightly browned. Sprinkle with parmesan then bake for a further 5 minutes.

Serve the parmesan toasts with the soup.