Leftover cooked shredded chicken breast and leg
olive oil
50g red lentils
1large onion finely chopped
2crushed garlic cloves
1.25lts -1.5 lts fresh chicken stock
1red pepper chopped
1/2 can chopped tomatoes
1large carrot peeled and chopped
1 celery stalk chopped
1tbs tomato paste
1/4 tsp cumin
1/2 tsp turmeric
1 bay leaf
1 handful fresh chopped parsley
Salt pepper
A little fresh lemon juice
Sour cream to garnish
Softened the onions red pepper garlic celery and carrot the diced mushrooms in a little olive oil then add the turmeric cumin fry for a couple of mins to release the spice flavours. Add the chopped tomatoes stir in the tomato paste, add the stock, stir again and simmer for finally add the lentils the shredded chicken and the bay leaf, season well then allow to simmer 20 mins until lentils are tender. ( add a little more stock if necessary) . Add half the chopped parsley a squeeze of lemon juice check seasoning and serve with a dollop of sour cream a little more black pepper and parsley
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