serves
5
prep
30 minutes
cook
45 minutes
difficulty
Easy
serves
5
people
preparation
30
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp dried chilli flakes
- 3 thin slices prosciutto, finely chopped (optional)
- 2 carrots, finely chopped
- 1–2 tsp yellow mustard powder
- 400 g tin crushed tomatoes
- 1 litre chicken or vegetable stock
- 400 g chicken breast fillet
- 100 g red lentils
- sea salt and ground black pepper
- lemon juice, to taste
- roughly chopped flat-leaf parsley, to serve
Instructions
Heat the olive oil in a large heavy-based saucepan over medium heat, then add the onion, garlic, chilli flakes and prosciutto, and cook for 5 minutes or until the onion has softened and is translucent. Add the carrot and mustard powder, stir and cook for a few seconds, then add the tomato and stock and bring to the boil over high heat. Add the chicken, reduce the heat to medium and simmer for 10–15 minutes or until the chicken is cooked through. Remove the chicken from the pan, transfer to a chopping board or plate and set aside to cool.
Add the lentils to the pan and simmer for 25 minutes or until tender. Meanwhile, using your fingers or 2 forks, shred the chicken into bite-sized pieces. Season the soup to taste with salt and pepper, then return the chicken to the soup to heat through. Squeeze in lemon juice to taste, then scatter with parsley just before serving.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
