Ingredients:
- 1.5 Cups red lentils
- 500g Chicken thighs, chopped into 1-2 cm bits
- 1 medium onion, diced
- 1 medium carrot, chopped
- 1 medium potato, chopped
- 1 small-medium sweet potato, chopped
- 1 can condensed Tomato Soup
- 2 Massell Stock Ultracube Chicken or Vegetable Stock
- 6 cups of Water
- Onion and garlic powder to taste
- Tomato paste (1 TBLSP – ½ Cup)
- Oil for cooking
Method:
- Heat a large pot (medium heat). Add oil and onions, cooking until transparent. Add chicken and cook until white and slighly browning.
- Add chopped up vege (carrot and potatoes). Add seasoning, stirring so all vege and meat are coated.
- Add red lentil, stirring so they are mixed through.
- Turn heat to High and add water and stock cubes. Ensure the vegetables and meat are covered. Allow water to boil then cover with lid and reduce to medium-low heat.
- Cook for 15 – 30 minutes or until vege begins to soften and lentils have changed colour and softened.
- Add condensed tomato soup and mix through. Add tomato paste, this will make the soup more orange and thicken it slightly.
- Adjust seasonings as required (salt and pepper)
- Serve with toasted bread or by itself.
I made this for dinner tonight, however, I swapped the chicken for some pumpkin and it was delicious!!! Definitely will make again!
Hi Zyana, I am so glad that you were able to try out this recipe! It definitely does not need meat.