Filter
Reset
Sort ByRelevance
CATHERIEN
Bright lentil soup with green vegetables and chicken
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Spoon the chicken, bay leaf, stock, leek, celery and cumin in a soup pan. Bring to a boil for about 20 minutes at a low setting.
-
Remove the chicken legs from the pan, remove the skin and pull the meat apart with 2 forks.
-
Add the broccoli and zucchini to the soup and cook until tender in about 5 minutes. Add the spinach and lentils and warm briefly. Season with salt, pepper and a little lime juice.
-
Add the spring onion and chicken meat to the soup and serve immediately. Tasty with baguette.
-
25 minMain dishMussels, butter, shallots, leeks, celery,mussels with butter, leek and celery -
25 minMain dishgigli with sundried tomatoes, shallot, Red pepper, vine tomato, traditional olive oil,pasta arrabiata -
20 minMain dishpotatoes, roasted peppers, onions, fresh parsley, olive oil, vinegar, fish bouillon tablet, pangasius fillet,pangasius, new potatoes and peppers -
30 minMain dishsmall tortilla wrap, olive oil, atjar tjampoer, coriander, lime, olive oil, onion, Red pepper, cinnamon powder, cumin powder (djinten), clove powder, tomato sauce, white raisin, dark chocolate, chicken breast, paprika, chili powder, cinnamon powder, cumin powder (djinten), olive oil, lime,tortilla with chicken and mole
Nutrition
385Calories
Fat17% DV11g
Protein56% DV28g
Carbs12% DV36g
Loved it