About the Recipe
Ingredients
1 tbs olive oil
2 chicken breast fillets
1 red onion
1 carrot, peeled & chopped
2 celery, sticks finely chopped
1 tbs Moroccan seasoning (or seasoning of choice)
400g canned tomatoes
1L chicken stock
½ cup brown lentils, soaked overnight.
¼ cup red lentils
400g canned chickpeas
1 cup frozen peas
To Serve
Plain yogurt
Coriander
Mint leaves
Preparation
Heat the olive oil in a frying pan and brown the chicken breasts, 2 minutes per side or until brown all over. Transfer the chicken to a slow cooker. Add onion, carrot, celery, seasoning, tomato, stock, lentils and chickpeas. Cover and cook for 4 hours on high or 6 hours on low. Transfer the chicken to a plate and coarsely shred, and return to the soup with frozen peas. Season to taste and serve with yogurt, coriander and mint leaves.
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Notes
To ensure easy digestion, soak the lentils in water overnight (min 4 hrs) before cooking.