Chicken and lentils vegetables soup

Serves 6


1 tablespoon olive oil

1 small onion

1 cup frozen carrots

2 medium stalk fresh celery

3 cups reduced salt liquid vegetable stock

2.5 cup water

2.5 cups dried lentils

2 tablespoon dried basil leaves

ΒΌ teaspoon black pepper

1.5 cups chicken breast (chopped)

255g frozen spinach

Cooking instructions

  1. In a pot, heat olive oil over medium-high heat.
  2. Cook onion in oil for 2 minutes, stirring occasionally
  3. Add carrots and celery, cook for a further 2 minutes
  4. Stir in all remaining ingredients except chicken and spinach, heat to boiling then reduce
  5. Heat, cover and simmer for 15 to 20 minutes, stirring occasionally, until lentils are tender
  6. Stir in chicken and spinach, simmer 2 to 3 minutes or until chicken is cooked

Nutritional Information:

Per serve:


Energy 1680kJ

Protein 31g

Total Carbohydrates 44g

Fibre 11g

Sodium 416mg

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