Ginger Chicken Lentil Soup

1. 1Note: chicken breast pack had very low identification confidence — if this turns out not to be chicken, swap for the beef burgers instead and simmer with the lentils in the same way.
2. 2Rinse the red lentils under cold water in a sieve until the water runs clear.
3. 3Peel and finely chop the onion and garlic, and peel and grate the ginger root.
4. 4Heat the olive oil in a large pot over medium heat and cook the onion, garlic, and ginger for 3 minutes, stirring, until softened and fragrant.
5. 5Stir in the turmeric and cumin and cook for 30 seconds, stirring constantly, until fragrant.
6. 6Peel the carrots and chop into small cubes, then add them to the pot along with the rinsed lentils and vegetable stock. Bring to a boil over high heat.
7. 7Cut the chicken breast into bite-sized pieces and add to the pot, reduce the heat to low, cover, and simmer for 20 minutes until the lentils are soft and the chicken is cooked through with no pink visible inside.
8. 8Stir in the lemon juice, taste, and add a pinch of salt and pepper if needed.
9. 9Ladle the soup into a bowl to serve.

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