One large Onion.
Four Medium Carrots.
100g of Red Lentils.
Some left over bits of Chicken.
100g of long grain Rice.
Two Veg stock cubes.
This soup is loosely based on a dish we were served in a hotel in the northern Spanish town of Santander. Didn't know what to call it so Santander Soup it is. At first glance the ingredients might not be your first choice to put together in a soup, but it does work. Why not try it next time you have some left over Chicken.
Finley chop the Onion. Place in a large microwave bowl with a knob of butter. Heat on high for four mins in the microwave [based on 800w E]. Wash and chop the carrots add to bowl with two littres of stock made with the stock cubes.. Rinse the Red Lentils and add to bowl. Cook on high for five mins and simmer for 15 mins or until Carrots and Lentils are cooked. Place the Eggs in cold water and bring to boil. Simmer for five mins, remove from pan and leave to cool. Cook Rice in a pan as normal and rinse. Chop left over Chicken and add to bowl cook for a further five mins ensuring that the Chicken is thoroughly re-heated. Remove the Egg's from shell and chop. Add to bowl with rice. Heat for a further 2 mins and serve.