chicken · soup · hob · leftovers · ~45 min
Butternut, Red Lentil & Ginger Soup with Shredded Chicken
A thick, warming squash and lentil soup with cumin, smoked paprika and ginger, with chicken breast poached in the pot and shredded back in.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1370 | 95 g | 182 g | 30 g |
| Partner | 700 | 56 g | 83 g | 17 g |
Ingredients for 2
Method
Soften the onion 6 min
Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 6 min until soft and translucent.
Toast the spices 1 min
Stir in the ginger, cumin and smoked paprika and cook for 1 min until fragrant.
Simmer squash and lentils 10 min
Add the squash, lentils, stock and remaining salt. Bring to the boil, then lower to a steady simmer for 10 min, stirring now and then so the lentils don't catch.
Poach the chicken in the soup 18 min
Submerge the chicken breasts whole in the simmering soup, cover and cook 18 min, until the chicken reaches 74 °C in the thickest part and the squash is completely soft.
Toast the seeds 4 min
While the chicken poaches, dry-toast the pumpkin seeds in a small pan over medium heat for 3–4 min until they puff and pop. Toast the sourdough too.
Shred and blend 5 min
Lift out the chicken and shred it with two forks. Blend the soup smooth with a stick blender, adding a splash of water if it's too thick. Stir in the lemon juice and shredded chicken, and taste for salt.
Serve and split
Matthias: about two-thirds of the pot (two generous bowls), 15 g of the pumpkin seeds and the toast. Partner: the remaining third with 10 g seeds.