Chicken, lentil and vegetable soup

It is definitely starting to feel like winter and I have therefore changed from my brown rice sushi, to soup for lunches.

A couple of weeks ago I wasn’t very prepared and therefore bought La Zuppa‘s lentil soup for lunches. The soups are all natural and gluten free so a great lunch choice (however the salt content is quite high). Though, the last couple of weeks I have been making enough soup for the week each Sunday.

I found this recipe for chicken, vegetable & barley soup on Me vs the Bulge’s blog and loved the sound of it so decided to make it with lentils so it would be gluten free. This soup is so easy to make and is very tasty!

Chicken, lentil and vegetable soup

Do you make soup in bulk to take to work with you?

To make your own soup:

Ingredients (5 serves)

• 1 leek
• 2 carrots, diced finely
• 2 cloves of garlic, diced finely
• 600g chicken breast, cut into small chunks
• 2L of chicken stock
• 1 cup of uncooked lentils (I used green)
• 2 handfuls of parsley, chopped
• 1 tsp mixed herbs
• 1 tsp chilli flakes
• 3 handfuls baby spinach leaves

Method

1. In a large pot saute the carrots, leek and garlic until softened over a medium heat
2. Add the chicken and cook until most of the meat is white
3. Add the chicken stock, lentils, chilli, mixed herbs, and parsley and cover
4. Simmer gently for an hour
5. Add the spinach leaves and cook until softened