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Spiced chicken, lentil and three-grain soup with chorizo dumplings
Serves 4 Starters and mains
This hearty, wholesome soup packs a flavourful punch, the addition of Gallo’s 3 Grain Mix adding just the right texture.
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Ingredients
- 175g puy lentils
- 2tbsp olive oil
- 4 boneless chicken thighs, cut into small cubes
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 celery stick, cut into small cubes
- 1 sweet potato, peeled and cut into small cubes
- ½tsp ground cumin
- ½tsp ground coriander
- ¼tsp turmeric
- ¼tsp chili powder
- 600ml chicken stock
- 150g Gallo 3 Grain Mix
- 400ml tomato passata crusty bread, to serve
For the dumplings
- 175g chorizo, skin removed, roughly chopped
- 60g vegetable suet
- 120g plain flour
- 3tbsp chopped fresh coriander
Method
Put the lentils in a pan and cover with cold water. Bring them to the boil, then reduce the heat and simmer for 15 minutes or until they are tender. Drain and set aside.
Heat the olive oil in another pan and when hot add the chicken and quickly colour all over. Add the onion, garlic, celery, sweet potato, cumin, coriander, turmeric, chili and cook for 5 minutes, then pour in the stock.
Add the lentils and the 3 Grain Mix and continue cooking for further 20-25 minutes or until the grains are tender. Add the tomato passata, then simmer gently for 10-15 minutes.
Meanwhile, make the dumplings. Put the chorizo in a food processor, add the vegetable suet, flour and half the chopped coriander, then blitz to combine. Transfer to a bowl.
Add enough cold water to the bowl to achieve a soft dumpling like consistency when combined. Using floured hands, roll the dough into 1.5cm round balls. Bring a pan of water to a simmer, add the dumplings and poach for 15-20 minutes, then remove with a slotted spoon and drain.
Add the dumplings to the soup with the remaining coriander, season to taste and divide among four soup bowls to serve with crusty bread.
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