Red lentil soup with chicken

What you need

Ingredients

Measured for 4 servings.

• 500 gskinless chicken breast
• 240 gred lentils, rinsed
• 1carrot, roughly chopped
• 1onion, roughly chopped
• 1small potato, roughly chopped
• 1 tbspextra-virgin olive oil
• 1 tspground cumin
• 1lemon, cut into wedges
• 1.2 llow-salt chicken stock

Make it

Method

1. 01

   Put the chicken breast and the measured low-salt stock in a saucepan. Bring just to a gentle simmer; cook without a hard boil until the thickest part reaches 74°C. Transfer the chicken to a clean plate, shred it and keep the poaching liquid.

2. 02

   Heat the olive oil in a soup pot. Soften the onion, carrot and potato for 4–5 minutes, then stir in cumin for 30 seconds. Add the rinsed lentils and the reserved poaching liquid.

3. 03

   Simmer partly covered until the lentils and vegetables are completely tender, about 18–22 minutes. Blend carefully until smooth, thinning with hot water only if needed.

4. 04

   Return the shredded chicken to the soup, heat through for 2 minutes and serve with lemon wedges.