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Chicken and Lentil Soup
Chicken and Lentil Soup is a traditional British recipe for a classic soup of chicken and mushrooms in a vegetable and lentil base flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken and Lentil Soup.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Herb RecipesVegetable RecipesBean RecipesBritish Recipes
This is a British soup of chicken and mushrooms in a vegetable and lentil base.
Ingredients:
25g butter (or margarine)
1 large carrot, chopped
1 onion, chopped
1 leek (white part only), chopped
1 celery stick, chopped
115g mushrooms, chopped
3 tbsp dry white wine
1l chicken stock
2 tsp dried thyme
1 bayleaf
115g brown lentils
225g cooked chicken, diced
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a large pan. Add the carrot, onion, leek, celery and mushrooms then fry gently, stirring frequently, for about 4 minutes or until the vegetables are softened.
Stir in the wine and chicken stock then bring the mixture to a boil, skimming off any foam as it rises to the surface. Add the thyme and bayleaf then reduce to a simmer, cover with a lid and simmer gently for 30 minutes.
Wash the lentils and add to the pan then continue cooking, covered, for about 35 minutes or until the lentils are just tender (stir the soup occasionally during this time). Now add the diced chicken, season to taste with salt and black pepper then cook until the ingredients are just heated through.
Ladle into warmed soup bowls and serve immediately.
