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Spicy Lentil and Chicken Soup


Spicy Lentil and Chicken Soup

Course Main Course
Cook Time 30 minutes
Servings 4


  • 2 tbs vegetable oil
  • 500 g Coles RSPCA Approved Australian Chicken Thigh Fillets cut into 2cm pieces
  • 1 brown onion finely chopped
  • 1/4 cup 60g tikka masala curry paste
  • 5 cups 1.25L Coles Real Salt Reduced Chicken Stock
  • 1 cup 200g dried red lentils, rinsed, drained
  • 1/2 cauliflower cut into small florets
  • 120 g baby spinach leaves
  • 270 ml can coconut cream
  • 1/2 cup 140g natural yoghurt


  1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 2 mins or until browned. Add onion and cook, stirring, for 2-3 mins or until the onion softens.
  2. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the stock, lentils and cauliflower and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender.
  3. Add the spinach and coconut cream to the cauliflower mixture and stir until heated through. Divide soup among serving bowls. Top with dollops of the yoghurt. Season to serve.