Spiced Chicken and Lentil

Serves 4-6:
1 tablespoon (sunflower) oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 small onion, finely chopped
2 garlic cloves, finely chopped
12 curry leaves
½ teaspoon turmeric
2¼ pints chicken stock
100g green lentils
100g red lentils
227g can chopped tomatoes
100g cooked chicken, cut into small cubes
1 tablespoon natural yogurt
half a handful chopped coriander



  1. Heat the oil in a pan and fry the onion for 3-4 minutes.
  2. Stir in the garlic and curry leaves, then fry for a minute or so until fragrant.
  3. Tip in the cumin, coriander and tumeric, and stir around in the heat of the pan. Pour in the stock and bring to the boil.
  4. Add the green lentils, lower the heat, and simmer uncovered for 10 minutes.
  5. Add the red lentils and simmer for 15 minutes until the soup has thickened.
  6. Tip in the tomatoes and chicken, and briefly heat through.
  7. Stir in 1 tablespoon of the yogurt and half the coriander; check seasoning to taste.

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