Chicken and Lentil Soup

In this cold weather, you need comfort food.  Look no further than this hearty chicken soup.

1 tbs  olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 tbsp ground turmeric
½ – 1 tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
500gm  chicken thigh fillets
1 can green lentils
1 litre chicken stock/broth
1 can crushed tomatoes
2 carrots, diced
2 celery stalks, diced
1 bunch English spinach, torn into smaller pieces
½ cup natural yoghurt
½ bunch coriander


  1. Heat olive oil in large saucepan/pot, add onion and garlic and cook until soft.
  2. Add spices and cook for further 2 minutes.
  3. Add chicken thighs and cook  3 minutes each side.
  4. Add lentils, stock, tomatoes, carrot, celery and bring to the boil.
  5. Reduce heat to low and simmer for 45 minutes.
  6. Add spinach for last two minutes.
  7. Remove chicken thighs and with a fork shred the meat into smaller pieces and add back to pot.
  8. Serve in bowls and top with natural yoghurt and chopped coriander

Serves 6


I understand that women today play many roles both in the home, at work and in the wider community.

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© 2020 Chantelle Bell Naturopath.