Kayla’s Chicken & Ginger Soup with Red Lentils


  • 6 chicken boneless thighs
  • 1 diced brown onion
  • 2 peeled and diced carrots
  • 2 stalks of celery diced
  • 1 parsnip peeled and diced
  • 1 turnip peeled and diced
  • 2 tomatoes washed and diced
  • 1⁄2 packet of McKenzie’s red split lentils
  • 1 tbs minced ginger
  • 1 tbs minced garlic
  • 1⁄2 tsp thyme
  • 1⁄4 tsp pepper
  • 1.5lt chicken stock


Heat a large pot to medium/high heat and add chicken thighs, skin side down to the pot. Let sear/brown on both sides. Now, place everything except lentils into the pot, cover with stock and bring to the boil. Once boiling, add the lentils then stir, now turn down heat to a simmer and allow to cook, stirring often.

After 20 minutes cooking time, gently remove the chicken thighs. Discard skin and shred or cube the chicken meat then add back to the pot. Once lentils and vegetables are soft, the soup is ready to eat. Serve with some crusty bread.