With the sudden temperature drop I felt the need to make a batch of soup to see me through the cold snap. This curried soup is filling enough for a lunch and the chilli subtle enough to ensure it will suit most tastes (although if you like it hotter by all means add more).
Poaching the chicken separately deepens the flavour of the stock and allows you to skim off any impurities before adding it to the lentil base.
1 medium onion, finely chopped
1 bay leaf
1 litre of chicken stock
450g chicken thigh fillets, cut in half
1 large carrot, finely diced
100g red lentils
50g green lentils
1 inch fresh ginger, finely grated
3 garlic cloves, finely grated
1tsp ground cumin
1tsp ground coriander
1tbsp vegetable oil
2tsp Bite Me Spices Kashmiri Chilli Powder
Fresh coriander to serve
Heat the oil in a large saucepan. Add the onion and bay leaf and fry for 5 minutes until softened. Add grated ginger and garlic, stir and continue cooking for a further 2 minutes.
Add the chicken stock to a separate saucepan and bring to the boil. Bring down the heat to a gentle simmer. Add the chicken fillets and poach gently for 10 minutes. Remove from the heat.
Add the spices and chilli to the onion mixture, stir and cook for 2 minutes. Add the carrots and lentils. Skim off any impurities from the top of the stock and add this to the lentils, retaining the chicken. Cook for 15 minutes or until the lentils have softened.
Slice the chicken and once the lentils have softened add to the pan. Warm the chicken and check seasoning, adding salt if necessary.
Serve garnished with fresh chopped coriander.