Chicken & Lentil Soup

Fresh Living - May 2005 Recipe by Michelle Noerianto.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  onion, finely diced
• 2  garlic cloves, finely chopped
• 1  large red chile, seeded and finely chopped
• 2  chicken breast fillets, cut into 1cm cubes (185g each)
• 1  teaspoon ground turmeric
• 2  teaspoons ground cumin
• 1  vine-ripened tomatoes, diced
• 1⁄2 cup brown lentils
• 2  tablespoons pearl barley
• 5  cups  chicken stock
•  salt & freshly ground black pepper
• 1  lime, juice of
• 3  tablespoons  thick plain yogurt
• 1⁄2 cup fresh coriander leaves

Directions

1. Heat the olive oil in a large saucepan over a moderate heat. Cook the onion, garlic and chilli for 4-5 minutes or until soft. Add the chicken and stir over the heat to sear. Add the turmeric and cumin and cook for another minute.
2. Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the boil. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and pepper.
3. Stir through the lime juice. Serve with a dollop of yogurt and fresh coriander.