This soup is almost a meal in itself.
I based this recipe on a soup from food journalist and cookery editor of the BBC Good Food magazine Angela Nilsen.
It’s perfect for freezing and a great way to use up small amounts of left over chicken.
SPICED CHICKEN, PARSNIP AND LENTIL SOUP
1 teaspoon each cumin and coriander seeds
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon mild curry powder
½ teaspoon turmeric
1 litre chicken stock
100 g green lentils
100 g red lentils
100 g parsnip, peeled and diced
225 g can chopped tomatoes
100 g cooked chicken, cubed
salt and pepper to taste
150 g natural yogurt
good handful chopped coriander
Dry fry the cumin and coriander seeds in a small pan, until they start to turn brown. Transfer to a pestle and mortar and grind them finely.
Heat the oil a large saucepan and fry the onion for 3-4 minutes. Stir in the garlic and fry until fragrant, about a minute.
Tip in the curry powder, cumin, coriander and turmeric and stir to mix.
Pour in the stock and bring to the boil. Add the green lentils, lower the heat and simmer, uncovered, for 10 minutes.
Stir in the red lentils and the parsnip and continue to simmer for a further 15 minutes, until the soup has thickened and the lentils are cooked adding a little more water to thin it down if necessary.
Add the tomatoes and chicken and heat through thoroughly. Season to taste.
Stir in 1 tablespoon of the yogurt and half the coriander and transfer the soup to a warmed tureen. Mix the remaining yogurt and coriander together and serve separately.