Chicken, Vegetable and Lentil Broth

Name: Chicken, Vegetable and Lentil Broth
Cuisine: British
Ingredients: 80 g Puy lentils; 2 tablespoons olive oil; 2 chicken thighs, skinned, boned and cut into 1cm dice; 1 small onion, peeled and finely chopped; 2 carrots, peeled and cut into 1cm dice; 150 g swede, peeled and cut into 1cm dice; 1 clove of garlic, peeled and crushed; Leaves from a few sprigs of thyme, finely chopped; 500 ml chicken stock; A few sprigs of parsley, finely chopped

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A colourful way to get children used to different textures and flavours. Chicken thighs are used as they have a better flavour than breasts and withstand longer cooking. Other vegetables such as potato, celeriac and French beans could be added.

Ingredients

80 g Puy lentils
2 tablespoons olive oil
2 chicken t

Europe
United Kingdom
Soup
Gluten-free

Method

Cook the lentils in boiling water for 30-40 minutes, until tender. Meanwhile, in a separate pan, heat the olive oil and gently cook the chicken, vegetables, garlic and thyme for a couple of minutes without colouring them. Add the chicken stock, bring to the boil and simmer for 45-50 minutes. Drain the lentils, add them to the soup with the parsley, then simmer for another 10 minutes. Season wit