Ingredients
Soup Base
- 3 tablespoon (¼ cup) extra virgin olive oil
- 1 medium brown/yellow onion – peeled and finely diced
- 1 large carrot – washed, finely diced
- 2 ribs celery – finely diced
- 2 tablespoon parsley stems – very finely chopped
- 500 g (1.1 lbs) chicken mince/ground chicken
- 3 cloves garlic – finely chopped
- 1 cup (180 g) split red lentils – rinsed and drained
- 400 g (14 oz) tinned crushed tomatoes
- 5 cups (1.250 litres) chicken stock
- 1 piece Parmesan rind – about 7 ½ cm (3 inches)
- ¼ teaspoon dried red chilli pepper flakes
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- 2 cups baby spinach – firmly packed
- 2 tablespoon flat-leaf parsley – finely chopped
- Sea salt and freshly ground black pepper – to taste
To Serve
- Extra virgin olive oil – a drizzle
- Parmesan cheese – freshly grated
Instructions
- Sauté Vegetables: Add the olive oil to a large saucepan and heat over medium. Add the diced onion, carrot, celery, and parsley stems and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally.
- Brown Chicken: Increase heat to medium-high. Push the vegetables to the side of the pan and add the ground chicken mince. Stir the vegetables around to prevent burning. When the chicken is sealed on the bottom, break it up and cook for 5-8 minutes until fully browned.
- Add Garlic: Stir in the chopped garlic and sauté for one minute to release its aroma while mixing it with the other ingredients.
- Add Lentils, Tomatoes, and Stock: Pour in the rinsed red lentils, tinned crushed tomatoes, and chicken stock. Stir to combine all ingredients evenly.
- Season Soup: Add the Parmesan rind, dried red chili flakes, dried basil, and dried oregano. Stir thoroughly to distribute the flavors.
- Simmer: Bring the soup to a boil, then reduce heat to low and simmer gently for 15-20 minutes. Stir regularly and check the lentils for tenderness.
- Add Spinach: Stir in the baby spinach and allow it to wilt for 1-2 minutes, incorporating fresh greens into the soup.
- Season to Taste: Add sea salt and freshly ground black pepper according to your preference. If the soup is too thick, add a little extra stock or water to reach desired consistency.
- Finish: Just before serving, stir in the finely chopped flat-leaf parsley. Remove and discard the Parmesan rind.
- Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and serve topped with freshly grated Parmesan cheese.
Notes
- Use good quality extra virgin olive oil for best flavor.
- Chicken mince can be substituted with ground turkey if preferred.
- Rinsing red lentils removes excess starch and ensures a cleaner broth.
- The Parmesan rind adds depth of flavor; be sure to remove it before serving.
- Adjust seasoning carefully, especially salt, because the Parmesan rind and chicken stock can add saltiness.
- For a spicier soup, increase the dried red chili flakes according to taste.
- Adding extra stock or water helps adjust the soup consistency to personal preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
