Serves 4 – 6 for a delicious, healthy hearty main!
For the soup – 2 x skinless chicken breast, 1 large beetroot (peeled and chopped into chunks), 1 large onion (peeled and sliced), 400g new potatoes (skin on cut into chunks), 1 large carrot (chopped into chunks), 1 small tin of cooked green lentils, 1 clove of garlic (peeled and thinly sliced), 1 tbsp of olive oil, 1 cube of low sodium chicken stock salt and black pepper
For the breadcrumbs – Slice of bread (any that you like), 1 tbsp of olive oil, 1 garlic clove
For the dill yogurt – 250g of greek yogurt, 1 heaped tsp of dried dill, juice of 1/2 a lemon.
- Start with your chicken, place the two chicken breast in a lidded pan with the chicken stock cube and 1 litre of cold water, bring to the boil then leave on a gentle simmer for 30mins
- Add your oil to a large saucepan and fry the onion and garlic for a few minutes, add the rest of the beetroot with 100ml of cold water, bring to the boil and leave on a low to medium simmer for 10mins with the lid on
- Now make your yogurt, mix the yogurt with the dill and lemon juice and leave in the fridge until ready to use
- When your chicken has finished poaching, remove the chicken breast from the pan and set aside and add all of the poaching liquid to your vegetable pan, now add all the rest of your vegetables including the lentils and cook on a medium heat with the lid on for 40 mins
- To make your breadcrumbs, blitz the bread in a food processor, heat 1tbsp of olive oil in a frying pan and fry one thinly sliced clove of garlic for 2 – 3 mins to infuse the oil, now add your breadcrumbs and fry until golden brown, set aside
- When your stew has finished cooking take your chicken breast and shred into pieces, check your seasoning, adding salt and pepper to taste, add chicken to the stew to warm through and now you are ready to serve…
- Serve the stew in deep bowls with a good dollop of your dill yogurt and a generous sprinkle of breadcrumbs…enjoy!
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