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Chicken and Lentil Soup

Chicken and Lentil Soup

1/2 tsp saffron threads
1/4 cup boiling water
6 chicken drumsticks
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
3 tbsp grated root ginger
2 x 400g cans chopped tomatoes
1/2 cup Puy or green lentils
4 cups chicken stock
1/3 cup long-grain rice
1 lemon, juiced
salt and pepper
1/2 cup chopped fresh coriander

1. Combine saffron and boiling water and leave to infuse for 5 minutes.
2. In a large saucepan, brown chicken drumsticks in a little oil for 1-2 minutes on each side, then remove to one side. Add onion and garlic to the pan, and cook over a low heat for 5 minutes.
3. Add ginger, dissolved saffron, tomatoes, lentils, browned drumsticks and stock. Bring to the boil, and then simmer for 15 minutes. Add rice and simmer for a further 15 minutes.
4. Stir in lemon juice and season to taste with salt and pepper. Add fresh coriander just before serving.

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