Lentil And Brown Rice Chicken Soup - cooking recipe

Ingredients

1 tbsp olive oil
4 None chicken legs, skin-on
2 stalks celery, chopped
1 None onion, finely chopped
1 None carrot, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried chili flakes
1 tbsp grated fresh ginger
4 cups chicken stock
1 (28 oz) can diced tomatoes
6 oz dried red lentils
1 (13.5 oz) can borlotti beans, drained, rinsed
2 oz brown rice
1 None lemon, juiced
None None fresh cilantro leaves and toasted Turkish bread, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over high heat. Sear chicken for 8-10 mins, turning, until browned. Transfer to a plate.
Reduce heat to medium. Saute celery, onion, carrot and garlic for 4-5 mins, until tender. Stir in spices and ginger. Cook for 1 min, until fragrant. Return chicken to pan along with stock, tomatoes, lentils and beans. Bring to a boil then reduce heat to low and simmer gently, covered, for 35-40 mins.
Add rice and simmer, covered, for another 45-50 mins. Remove chicken legs and use a fork to shred meat from bone. Return shredded chicken to soup and season to taste. Stir in lemon juice.
Top with cilantro leaves and serve with toasted Turkish bread on the side.