Lentil and Red Pepper Soup

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

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 1332kcal

Author Cinde Little

Ingredients

TANDOORI CHICKEN

2 tablespoon store bought gluten free tandoori paste (I used Patak's)
1½ tablespoon plain yogurt
2 boneless, skinless chicken breasts

SOUP

2 tablespoon olive oil
1 onion, chopped
2 red peppers, chopped
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt & pepper to taste
6 cups gluten free chicken stock
1 cup red lentils
1 tablespoon tomato paste
2 tablespoon chopped 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.

Nutrition