Recipe: Endo-Friendly Spicy Lentil and Chicken Soup

This is a new twist on an old favourite of ours and is really simple to make. Spicy chicken soup is a fall-back whenever we fancy something satisfying, warming but still healthy and budget-friendly - it really hits all bases! I especially like this recipe as you can get away with just 1 large chicken breast for 2 people. Chicken isn't cheap (there's a pun there somewhere) so needing half the amount definitely helps the food bill. I was doubtful when I first tried it, but you really do end up with a LOT of chicken once it's shredded. If you're not a fan of spicy foods it's really simple to swap out the spices and put herbs like Basil, Thyme and Parsley in their place too.

(Serves 2)
Ingredients:
100g Red Split Lentils
Olive Oil
1 Onion, chopped
1 Carrot, chopped
1 Garlic Clove
1 Large Chicken Breast
400ml Chicken Stock
270g Crushed Tomatoes
1tsp Cumin
1tsp Cayenne Pepper
Salt
Black Pepper

Method:

1. Heat the oil in a large saucepan on a medium heat and add the onion, carrot and garlic - cook for 5 minutes.
2. Add the chicken, cumin and cayenne and cook fur a further 5 minutes until the chicken starts to brown.
3. Stir in the stock and water then simmer for 15 minutes or until the chicken is cooked through.
4. Remove and set aside the chicken and add the lentils and tomatoes, leave to simmer for 15-20 minutes. While the soup is simmering, shred the chicken breast.
5. Add the chicken back to the soup and simmer for a further 5-10 minutes.
6. Season to taste and serve.

For a naughty added extra crush some lightly salted corn chips (make sure they're gluten/soya/milk free - Asda Smart Price ones are but don't know about other brands) and sprinkle them over the top for a crunchy layer.