Murgh Shorba (Spiced Chicken and Lentil Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g boneless chicken thighs, diced
- 80 g red lentils
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp black pepper, coarsely ground
- 2 tbsp vegetable oil
- 1 lemon, juiced
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 306 kcal
- Protein
- 24.5 g
- Carbohydrate
- 16.8 g
- of which sugars
- 3.2 g
- Fat
- 15.3 g
- of which saturates
- 2.9 g
- Fibre
- 3.2 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 7 minutes until soft.
- 2
Add the garlic and ginger and cook for 1 minute, then stir in the ground cumin and black pepper.
- 3
Add the diced chicken and cook for 5 minutes, turning, until lightly coloured.
- 4
Add the red lentils and 1 litre water, bring to the boil, then cover and simmer for 20 minutes until the lentils are soft and the chicken is cooked through with no pink remaining.
- 5
Blitz half the soup smooth with a stick blender and stir it back in for a thicker body, or leave it all chunky if you prefer.
- 6
Stir in the lemon juice, season to taste and scatter with the chopped coriander before serving hot.
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