Earlier this week the boy P was keen on cooking a soup recipe for dinner from the Sainsburys magazine (of all things!) – in the end as i was home first i made it and it was such a delicious surprise – easy, tasty, warmings and healthy. I wanted to share the recipe here so I have it as a quick go to as we will definitely be having it again.
The below makes 2 very generous portions or 3 starter size portions.
4 Chicken Thighs (i used boneless)
Salt & Pepper
1 red onion – diced
2 Garlic Cloves – diced
1 Red Chilli – diced
1.5tsp Ginger (paste or fresh diced)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
200g Green Split Peas
600ml Chicken Stock
50g Creamed Coconut (dissolved in 100ml boiling water)
2 Spring Onions – sliced
Handful fresh coriander – chopped
70g Blanched Almonds – sliced
Start by frying the chicken in some oil in a large saucepan until sealed and browned. Remove and leave to one side. Add a little more oil to the pan and fry the onion until softened then mix the spices and stir through. Add the chilli, ginger and garlic for 2 more minutes before popping the green split lentils into the pan and covering with the stock.
Leave to simmer for 30minutes or until the green split peas have softened. Stir through the coconut cream and water and also the spinach until all combined. Leave to simmer for a further 15minutes. If you would like the soup thicker, leave it for longer, if you would like it thinner then add a little more water.
As you are serving, sprinkle with fresh spring onions, coriander and almonds!