Chicken & lentil soup

Curried Chicken & Lentil Soup

This soup is super quick and easy to make and delvers a delicious mildly spiced heartwarming dinner for all.
  • 20 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 2 tablespoons vegetable oil
  • 1 medium onion, halved and thinly sliced
  • 4 skinless chicken thigh fillets, thinly sliced
  • 3 teaspoons curry powder
  • 1 litre boiling water
  • 2 Continental Stock Pot Sensations Chicken Stock Pot
  • 1 teaspoon crushed chilli paste, or more to taste
  • 400 g can lentils, rinsed and drained
  • coriander leaves, to garnish (optional)

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring regularly for 3 minutes until softened. Add chicken and curry powder, and cook for 2 minutes, stirring regularly.

  2. Add boiling water, stock pots and chilli to pan. Stir until stock pot dissolves. Stir in lentils. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes, or until the lentils are tender and chicken is cooked through.

  3. Divide among serving bowls. Garnish with coriander, if desired.

  4. Swap lentils for canned chickpeas. Use an Indian curry paste instead of curry powder.

  5. For a vegetarian option omit chicken and use Continental Vegetable Stock Pot. Add a can of chickpeas in with the canned lentils and stir in some baby spinach just before serving.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 559.75 kcal
Protein (g) 41.7 g
Sugar (g) 3.88 g
Fat (g) 14.47 g
Fibre (g) 12.09 g

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