Restorative soup to help combat the rain, followed by howling wind followed by more heavy, persistent rain. Thats basically how January is panning out so far and I’m in the need for a pick me up!
A golden bowl filled with sunshine, warming spices and ginger to blast through damp days and winter sniffles, topped with tender shredded chicken, this is a real save the day type of soup.
I’m tired of the new year, new me literature filling up my world. Thinking about all the things I should be doing, eating, saying, bills I should be paying. So, for one day I hit the pause button. I stay inside, hide and make this sensational soup.
As the rain hammers down, the smell of slow simmering lentils lifts the roof the roof as well as my spirits!
The weather and the mood of the day
Shredded chicken, ginger and lentil soup
Print RecipeIngredients
- 2 onions
- 2 carrots
- 4 celery sticks
- 10 pieces of garlic
- 1 thumb sized piece of ginger
- 4 boned chicken thighs
- 1 teaspoon of turmeric
- 1 teaspoon of coriander seeds
- Fresh coriander
- 2 Spring onions
- 200g yellow split peas (soaked for an hour)
- 1+ litre of water
- Sunflower oil
- White pepper and salt
Instructions
Rinse and soak 200g yellow lentils for at least 1 hour prior to making soup.
Chop all of the vegetables and throw into a large pan with a spoon of sunflower oil.
Add the turmeric and crushed coriander seeds, lightly sauté for a few minutes.
Grate the ginger, chop the garlic and add to the mix.
Add the pre-soaked lentils and coat them with the sautéed vegetable and spice mix.
Remove the skin from the chicken and place into the same pan.
Cover with water, season and simmer with the lid on, on a low heat for approx 1.5 hours.
Check the texture of the lentils, if they are still slightly under, give them another 20 mins.
Add more water if requires (it depends on your preferred consistency - I like mine broth like)
Whilst the lentils are cooking out, carefully remove the chicken.
Remove the bones and shred the chicken using a fork.
Place the shredded chicken back into the soup.
Turn off the heat, add freshly chopped coriander and spring onion and season to taste.
Serve, enjoy and go back for seconds!
