Recipe of Any-night-of-the-week Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Make Quick Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup estimated approx 40-45 minutes including prep.
To get started with this recipe, we must prepare a few ingredients. You can have Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup using 9 ingredients and 4 steps. Here is how you can achieve it.
Another tasty and nourishing winter’s soup from Sunday’s leftovers. #WastenotWantnot
Ingredients and spices that need to be Get to make Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup:
- 1 tbsp rapeseed oil (cold-pressed recommended)
- 1 leek, thinly sliced
- 3 cloves garlic, chopped
- 1 red chilli with seeds, chopped
- 150 g red lentils, washed
- 1 1/2 l chicken stock (I used homemade stock but good quality stock cubes suffice)
- 200 g cooked lemon chicken, diced or shredded
- Salt
- Ground black pepper
Instructions to make Use-up Lemon Chicken, Leek, Chilli & Red Lentil Soup
- Bring the oil to a medium-high heat in a stockpot or large saucepan and fry the leek for 4 minutes or until the leek begins to soften, stirring occasionally.
- Stir in the chilli and garlic and fry for another 2 minutes.
- Add the lentils and stock and stir well. Bring to the boil, then reduce the heat and simmer for 35 minutes. After 20 minutes stir in the diced/shredded chicken.
- Season to taste, whizz if wished to your preferred consistency and serve piping hot with your choice of bread.
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