Spiced Lentil, Chicken & Roast Veggie Soup

Custom Recipe: Before cooking the onion, heat the saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Continue with step.

----------------------------------------CCM TEXT-------------------------------------- • In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and half the garlic. Cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add red lentils, coconut milk, the water and vegetable stock powder to the saucepan. • Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are cooked through, 20-25 minutes.

• While the soup is simmering, place flatbreads on a second lined oven tray. Drizzle with olive oil, then evenly sprinkle over shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, bake flatbreads until cheese is melted and bubbling, 4-7 minutes.

Custom Recipe: Stir the chicken through soup along with the roasted veggies.

-------------------------CCM TEXT------------------------ • Remove saucepan from the heat, then add the honey, baby leaves, chicken and roasted veggies. Stir until leaves are just wilted.

TIP: Add another splash of water to your soup if you prefer a thinner consistency.