Turmeric and Saffron Chicken Lentil Soup

Cooking Time: 45 minutes

Serves 4



500gms chicken fillets

2 tblspn olive oil

2 tblspn Tamarind Tree Turmeric and Saffron Tikka Paste

1 onion, finely diced

2 garlic cloves, finely diced

1 cup brown lentils

2 cup pearl barley

1 litre chicken stock

1 cup water

Salt & freshly ground black pepper

To serve

1 lime, natural yoghurt, fresh coriander



Heat the oil in a large saucepan. Cook the onion and chicken until just browned, add garlic. Stir in tikka paste and coat chicken well. Add lentils, barley and stock and simmer for 45 minutes.  

Season with salt and pepper. Top with lime wedges, yoghurt and fresh coriander. Tip: mix yoghurt through for a creamier soup.


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