Spicy Chicken, Tomato & Lentil Soup with Parmesan Toast

(3)
Time 45 min
Difficulty Easy
Serves 4

Ingredients:

Tegel Fresh Chicken Skinless Thighs
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 400g Tegel Fresh Chicken Skinless Thighs, 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
  • 400g can chopped tomatoes
  • 3/4 cup dried red lentils, rinsed and drained

Parmesan Toasts:

  • 1 small baguette, thinly sliced
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese

Method:

1. Heat a dash of 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 Tegel Fresh Chicken Skinless Thighs, chilli, cumin and paprika and cook for a further 3 to 4 minutes or until the chicken is lightly browned.

2. Add the chicken stock, water, tomatoes and lentils. Simmer for 20 minutes or until the lentils are tender.

Parmesan Toasts:

1. Preheat the oven to 180°C.

2. 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.

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