For a hearty soup full of goodness!!


  • 1 cup green lentils, rinsed, drained
  • 2 cups salt- reduced chicken stock
  • 4 cups water
  • 2 chicken breast fillets
  • 2 tomatoes,chopped
  • 1 onion, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, finely chopped
  • 1 bay leaf
  • 1/4 chopped flat-leaf parsely


  1. Place the lentils in a large dutch oven and cover with water.
  2. Bring to the boil over high heat.
  3. Drain and rinse under cold water.
  4. Bring the stock and water to the boil in the dutch oven over high heat.
  5. Remove from heat and add chicken.
  6. Place over low heat and simmer, covered, for 15 mins or until cooked.
  7. Use a slotted spoon to transfer the chicken to a plate.
  8. Increase heat to high.
  9. Add the lentils, tomato, onion, celery, carrot and bay leaf.
  10. Bring to the boil.
  11. Reduce heat to low.
  12. Simmer, covered, for 45-50 mins or until lentils are tender.
  13. Season to taste.
  14. Shred the chicken and return to the soup.
  15. Ladle among bowls.
  16. Top with parsley.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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