Lentil love

Lentils, huh, who would’ve thought? I’ve never been a big fan, but lately they’re pretty much a staple in our house. When we started on our latest bid to live healthier lives we poured our first serving into a pot and haven’t looked back. They’re actually not as gross as all that if you find a super way to prepare them.

At first we were grilling chicken in the oven and serving it with a lentil, baked bean and tomato mix. Which was nice, but it got a bit tired after a while. So I headed over to the internet and searched for recipes using chicken and lentils.

I found a bunch, but there was one which really caught my eye: a chicken and lentil soup with a heap of five star reviews. Which is bizarre, considering it’s a LENTIL soup. Never-the-less I decided to give it a go (with the odd modification – nothing major) and lo and behold, it was delicious! Now we eat it almost every night.

I wish I’d kept a running score of how many times I’ve made it. It’d be close to 100 by now, I’m sure. But it really is that delicious. Husband Person thinks it’s awesome. I’ve pretty much nailed making it so it’s quick and fairly easy to get it on the go. And I suspect it’s being kinder to our grocery bill as well.

We may eventually get tired of it, but for now it’s working for us. And I guess that’s part of the plan – find something that works for you. It’s a ridiculously filling soup, and we’ve been eating through winter and summer. I like it nice and spicy, but you could tone it down if you like. Here’s the recipe, this makes two generous soup mugs, plus quite a bit extra for those really peckish days.


Olive oil
1 onion chopped
2 garlic cloves chopped
1 sachet tomato paste
1 tsp cumin
Half tsp cayenne pepper
1 tbsp curry powder
Salt and pepper
1 cup dried lentils
1 large carrot grated
1 litre chicken stock
2 tbsp lemon juice
1 tsp dried coriander
2 chicken breasts, cooked in a pan and shredded


Fry the onion and garlic in the olive oil until translucent

Mix in the tomato paste, cumin, cayenne pepper, salt, pepper and curry powder and fry until aromatic

Add the lentils, grated carrot and chicken stock and stir well

Bring to the boil, then simmer mostly covered for 30 minutes, stirring occasionally

Remove from heat and blitz until it’s the texture you want

Add lemon juice and coriander and mix well

Toss in shredded chicken and serve


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