Name: Spiced chicken, tomato and lentil soup
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Ingredients: 1 chicken (1.6 kg); 1 litre (4 cups) chicken stock (see note); 30 gm butter, coarsely chopped; 1 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 40 gm (8cm piece) finely chopped ginger; 2 tsp ras el hanout (see note); 400 gm whole canned tomatoes; 180 gm black lentils, rinsed (see note); 260 gm peeled celeriac (about ½), diced; Pinch of saffron threads; ¼ cup each finely chopped flat-leaf parsley and coriander; To serve: thick plain yoghurt

Spiced chicken, tomato and lentil soup

Australian Gourmet Traveller recipe for spiced chicken, tomato and lentil soup.

Serves 6

Prep

30M

Cook

55M

Total

1H 25M

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Ingredients

1 chicken (1.6 kg)

1 litre (4 cups) chicken stock (see note)

30 gm butter, coarsely chopped

1 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

40 gm (8cm piece) finely chopped ginger

2 tsp ras el hanout (see note)

400 gm whole canned tomatoes

180 gm black lentils, rinsed (see note)

260 gm peeled celeriac (about ½), diced

Pinch of saffron threads

¼ cup each finely chopped flat-leaf parsley and coriander

To serve: thick plain yoghurt

Method

Main

1.Place chicken in a saucepan large enough to fit snugly, add stock and 500ml water or enough to just cover, season to taste, bring to the boil over medium-high heat, then reduce heat to low-medium, cover and simmer for 10 minutes. Cool to room temperature (2-3 hours), remove chicken and coarsely shred meat (discard bones and skin). Strain stock (discard solids). Reserve 1 litre stock (freeze remainder for another use) and meat separately.

2.Heat butter and oil in a saucepan over medium-high heat, add onion, cook until tender (5-10 minutes), add garlic, ginger and ras el hanout, stir until fragrant (1-2 minutes), add tomato, lentils, celeriac, saffron and reserved stock, season to taste and bring to the boil. Reduce heat to medium, simmer until lentils are tender (20-30 minutes), add herbs, season to taste, stir in chicken and serve with a dollop of yoghurt.

. Ras el hanout, a Moroccan spice blend, is available from Middle Eastern and select other delicatessens. Black lentils are available from select delicatessens; if they’re unavailable, substitute small green lentils.
This recipe is from the August 2012 issue of
.
Drink Suggestion: Hearty dry rosé. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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