Place all the ingredients for the stock into a big pot and cover with
Bring to the boil, then turn down the and simmer gently for
an hour and a half, skimming any foam that rises to the top.
chicken and set aside to cool.
Strain the stock into a large bowl and
discard the flavourings.
When the chicken has cooled, pull the cooked
flesh from the bones, discarding any fat or skin.
Tear it into small
shreds with your fingers, cover and set aside.
At this point you can, if
you are planning ahead, put both the stock and the chicken shreds into
the fridge for a few hours, or overnight.
Heat the olive oil in a large pot.
Add the onion, celery, carrots,
garlic, potato cubes and chilli and fry over a medium heat for five
Remove any fat from the top of the cooled stock, and pour the
stock over the vegetables. Bring to the boil.
Add all the remaining
soup ingredients and season well.
Turn down the heat and simmer for 45 minutes to an hour, or until the
lentils are cooked through and the potato pieces are quite tender.
in the shredded chicken.
Cook gently for a further ten minutes.
the seasoning, stir in the chopped parsley and serve at once, topped
with chopped spring onions and a blob of sour cream or yoghurt.
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