Lightly spiced and full of vegies, this soup is also low GI, guaranteeing this meal will see you through to breakfast the next morning. You'll be hard pressed to finish the whole bowl!
Cook olive oil and cardamon pods and spices in a large saucepan for 2 minutes. Discard the cardamon pods and add the onion and garlic to the pan and cook until soft.
Stir in the lentils and add the stock, tomatoes and chicken pieces. Bring to the boil and simmer over a low heat for 45 minutes until lentils are tender. Add the spinach and cook for a further 2 minutes. Season to taste.
Serve with a spoon full of yoghurt and chopped coriander leaves.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 60 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1308 kj |
| Calories | 313 kcal |
| Fat | 16.3 g |
| Saturated Fat | 3.1 g |
| Total Carbohydrate | 11.7 g |
| Total Protein | 28.5 g |
| Fibre | 3.5 g |
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