Chicken, Lentil and Parsnip Soup Recipe

A Warm Bowl of Tasty Soup
Yield: 4    Preparation Time:     Cooking Time:
This soup is extremely comforting in the cold winter months. It is perfect for freezing and a great way to use left over chicken.


112g parsnip, peeled and diced
1 onion, finely chopped
112g green lentils
112g red lentils
112g cooked chicken, cubed
2 cloves garlic, finely chopped
227g can chopped tomatoes
1.3 liters chicken stock
½ teaspoon mild curry powder
1 tablespoon oil
150g natural yogurt
1 teaspoon cumin
1 teaspoon coriander seeds
½ teaspoon turmeric
Salt and pepper to taste
Good handful chopped coriander

Recipe Instructions

Prepare the cumin and coriander.
Fry the cumin and coriander seeds dry in a small pan until they start to brown. Once browned, transfer them to a pestle and mortar and grind them finely.

Cook the vegetables.
Heat the oil in a large saucepan and fry the onions for 3 – 4 minutes then add the garlic and fry for another minute. Add the curry powder, cumin, coriander and turmeric and stir together.

Make the soup.
Add the stock and bring the soup to the boil. Add the green lentils, reduce the heat and let the soup simmer for 10 minutes uncovered. Stir in the red lentils and the parsnips and simmer for another 15 minutes until the soup has thickened and the lentils are cooked. Add the tomatoes and the chicken and heat thoroughly. Stir in the yogurt and ½ the chopped coriander and transfer the soup to a warmed tureen.

Mix together the remaining yogurt and coriander and serve separately.