Chicken and lentil soup with paprika butter

Chicken and lentil soup with paprika butter

Serves 8

Ingredients

• 1.5 ltr chicken stock
• 2 onions
• 2 tbsp sunflower oil
• 2 tablespoons tomato paste
• 1 tbsp capsicum paste (3 capsicums, 1 green pepper)
• 1 tbsp hot paprika
• 110g medium-grain rice
• 200g red lentils
• 90g fine bulgar
• 1 chicken breast, poached and shredded
• 2 mint sprigs
• Salt and pepper

Paprika butter

• 1 tbsp butter
• 1 tbsp hot paprika
• 1 chili (optional)

Method

1. Put the chicken stock in a pot and bring to a boil, reduce to a simmer.
2. Heat the oil in a sauté pan and add the chopped onion, cook on a medium heat for about 3 mins.
3. Dissolve the tomato and pepper pastes in 250ml of the chicken stock, add hot paprika then stir into the cooked onions.
4. Pour the onion mixture into the simmering chicken stock.
5. Rinse the grains and pulses, and cook in a separate saucepan for approx. 20 mins until tender.
6. Add to the soup. Cooking the grains and pulses separately will ensure flavours from the soup are not lost from overcooking.
7. Make the paprika butter, melt the butter in a small frying pan, add the paprika, chili and sizzle for 1 minute.
8. Place the shredded chicken in the middle of a soup bowl and ladle the soup. Drop a few mint leaves and finish off with drops of paprika butter.

This recipe first appeared on Gourmet Today, aired on TVM on 6 November, 2015.