Sri Lankan Lentil & Chicken Veggie Soup

• Cut chicken into 2cm chunks. • In a large frying pan, 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.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and 1/2 the garlic. Cook until fragrant, 1 minute.

• 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 simmers, place naan bread on a second lined oven tray, drizzle with olive oil and evenly sprinkle the remaining garlic and shredded Cheddar cheese. • When the soup has 5 minutes remaining, place naan in the oven, and bake until cheese is melted and bubbling, 3-5 minutes.

• Remove the saucepan from the heat and add the honey, baby spinach leaves, chicken and roasted veggies. Stir until wilted.

TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.