Creamy Red Lentil and Chicken Soup

8 standard portions

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Ingredients

• 1-1½ lb chicken breast
• 1½ tbsp all purpose seasoning
• 2 tbsp olive oil
• 2 tbsp olive oil
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 2½ cups carrots
• 1 cup red lentils
• 1 cup coconut milk
• 1 tsp ground coriander
• ⅛ tsp chilli flakes
• 1 tsp black pepper
• 8 cups chicken stock
• pink salt (to taste)

Method

1. Place the chicken breast in a medium bowl along with the all purpose seasoning.
2. Season the chicken ensuring all parts of the chicken are well coated.
3. In a medium sized frying pan, on medium heat, heat 2 tbsp of olive oil.
4. Add the chicken breasts and sear them, this will take 10-15 minutes (make sure the chicken is completely cooked through).
5. Once cooked, use 2 forks to shred the pieces of chicken breast and then set aside.
6. Add 2 tbsp of olive oil to a large saucepan on medium heat.
7. Saute the onion, garlic and carrots until soft and translucent.
8. Add the red lentils along with the ground coriander, black pepper, chilli flakes and stir for a few minutes.
9. Pour in the coconut milk and the chicken stock.
10. Bring the pot to a rolling boil then reduce the heat to medium low with the lid on.
11. Simmer for 10 minutes or until the red lentils start to soften.
12. After the given time, remove the pot from the stove and carefully transfer the contents into a high speed blender.
13. Blitz at high speed into a smooth consistency.
14. Transfer the soup back into the pot.
15. Stir in the shredded chicken.
16. Add the pink salt to taste, as needed.
17. Serve with garnish accordingly.