Chicken and lentil soup

4 servings Preparation: 5 mins, Cooking: 30 mins By Food24
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Ingredients (11)

2 leeks — small, sliced
250 g button mushrooms — quartered
2 carrots — diced
1.5 l stock — chicken
3 chicken breast fillets
250 ml lentils — small brown, rinsed
1 can tomatoes — chopped
4 courgettes — sliced
100 ml fresh basil — shredded
100 ml parmesan cheese — grated
bread — fresh, to serve
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Method:

Heat a little oil in a saucepan and saute the leeks, mushrooms and carrots until soft. Add the stock, chicken and lentils and bring to the boil. Boil for 10 mins.

Remove the chicken and set aside to cool slightly. Shred the chicken and add back to the saucepan with the tomatoes. Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary. Simmer for 10 mins.

Add the courgettes and simmer for 5 more mins until the courgettes and lentils are cooked. Sprinkle with shredded basil and grated Parmesan cheese. Serve with warm crusty bread.


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