Gluten and Dairy Free Red Lentil Chicken Soup

Serves 4


  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • pinch of chilli flakes
  • 3 tablespoons tomato puree
  • 160g red lentils, washed
  • 800ml chicken stock
  • 400ml can of coconut milk
  • 1 chicken breast
  • salt and pepper for seasoning

  1. Place the olive oil in a large pan over a medium heat
  2. Add in the garlic, ginger, onion, carrot, curry powder, garam masala and chilli flakes
  3. Saute for 5 minutes
  4. Stir in the lentils and tomato puree
  5. Pour in the chicken stock and coconut milk
  6. Add in the chicken breast and bring to the boil
  7. Simmer for 20 minutes
  8. Remove the chicken breast and shred with two forks
  9. Blend the soup, season with salt and pepper and then stir through the shredded chicken
  10. Serve topped with some fresh herbs and an extra sprinkle of chilli flakes