Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumkin would work in this soup recipe too.
Olive oil | 1 Tablespoon | |
Onion | 1 | |
Butternut squash | 3 Cup (48 tbs) | |
Tomato paste | 2 Tablespoon | |
Boneless chicken thighs | 4 | |
Ras el hanout spice mix | 1 1/2 Tablespoon | |
Red pepper flakes | 1 Pinch | |
Salt | To Taste | |
Lentils | 1 Can (10 oz) | |
Stock | 4 Cup (64 tbs) | |
Flavourful vinegar | 2 Tablespoon |
MAKING:
1. In a Dutch oven over medium heat, add oil and then onion; cook until translucent.
2. Add chicken; browning on all sides.
3. Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.
4. Add butternut squash, red pepper flakes and salt to pan; stirring constantly.
5. Stir in lentils and chicken stock.
6. Reduce heat, cover and simmer 15 - 20 minutes.
SERVING:
7. Just before serving stir in vinegar and adjust seasoning.