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Chicken and lentil soup

Try our "souper" quick and easy recipe for a filling high protein meal; made in one pot and ready to eat in about 30 minutes!

Method (serves 4)

  • Place the chicken thighs into a large saucepan.
  • Fry with the onions, garlic and carrot for around 5 minutes.
  • Add the chicken stock, tomatoes, lentils, celery and dried parsley.
  • Cook over a medium heat for 25 minutes.


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• 6 Chicken thighs
• 200g Lentils (tinned, pre-cooked)
• 1 Onion (large, chopped)
• 2 Garlic cloves (chopped)
• 750ml Chicken or vegetable stock
• 2 Carrots (chopped)
• 2 Celery sticks (chopped)
• 200g Tomatoes (tinned)
• 2 tsp Parsley (dried)


  • Energy: 424Kcal
  • Protein: 46g
  • Carbohydrates: 24g
  • of which sugars: 11g
  • Fat: 16.7g
  • Fibre: 7.2g
  • Salt: 0.9g

Approx. nutritional figures per serving size of 400g


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