You can skip the Tandoori Chicken I added to the top of this soup or you can make the chicken one night and make the soup a few days later. That's how I do it and it elevates this soup to a full meal according to me!
Course Soup
Keyword lentil red pepper soup with tandoori chicken
2tablespoonstore bought gluten free tandoori paste(I used Patak's)
1½tablespoonplain yogurt
2boneless, skinless chicken breasts
SOUP
2tablespoonolive oil
1onion, chopped
2red peppers, chopped
½teaspoonturmeric
¼teaspoonground cumin
¼teaspoonground coriander
salt & pepper to taste
6cupsgluten free chicken stock
1cupred lentils
1tablespoontomato paste
2tablespoonchopped cilantro
GARNISH – plain yogurt and chopped cilantro
Instructions
Put lentils in a bowl, cover with water and soak while preparing chicken and soup. *
TANDOORI CHICKEN
Mix Tandoori paste and yogurt. Spread on both sides of chicken.
Put chicken on a metal rack set on a foil lined tray. Bake in 350°F oven for 20 minutes or broil until cooked through.
Cool. Cut into bite size pieces and set aside.
RED LENTIL SOUP
Heat oil in soup pot on medium. Add onion and red pepper and cook until softened, about 5 minutes.
Add spices and cook stirring for 1 minute.
Drain and rinse lentils. Add chicken broth, lentils and tomato paste to soup pot. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are cooked.
Add cilantro. Taste and adjust seasoning.
SERVING
Serve soup in bowls. Top with chicken cubes, drizzle with yogurt and sprinkle with chopped cilantro.
Notes
*Soaking lentils isn't necessary but it decreases the cooking time slightly and is easy if you do it as the first step when making this recipe.