Chicken, lentil and root veg broth

Chicken, lentil and root veg broth

Nathan Outlaw's Home Kitchen
David Loftus

This is a great favourite at home. The recipe I’m sharing with you is the basic one to which you can add different herbs, vegetables and spices to ring the changes. Trust me, if it’s a really cold day or you’re a little under the weather it’s just the thing to warm and comfort you. A spring version works well too: a combination of peas, broad beans, asparagus, wild garlic and new potatoes is wonderful, but add them towards the end, not at the start like the root veg.


Quantity Ingredient
1 large organic chicken
or 1 free-range chicken
1 large onion, peeled and quartered
3 large carrots, peeled and halved across the middle
1 small celeriac, peeled and quartered
3 garlic cloves, peeled and sliced
100ml white wine
120g puy lentils, washed
4 tablespoons chopped curly parsley
sea salt
freshly ground black pepper
extra virgin olive oil, to drizzle


  1. Put the whole chicken into a large saucepan with the onion, carrots, celeriac and garlic. Season with some salt and pepper, add the wine and pour on enough water to cover. Bring to a simmer then skim off any impurities that have risen to the surface. Simmer gently for 1 hour, skimming off the scum that appears and topping up with more water occasionally.
  2. Add the lentils and cook for another 25–30 minutes until they are soft. When the lentils are ready, the chicken should be perfect.
  3. Carefully lift out the chicken onto a plate and allow to rest and cool for 10 minutes. Taste the broth for seasoning and add more salt and pepper if necessary. I like plenty of pepper!
  4. Strip the chicken from the legs and gently shred the meat. Remove the breasts and slice them into chunks.
  5. When you are ready to serve, gently warm the broth (don’t boil it or it will turn cloudy) and add the chopped parsley.
  6. Divide the chicken and vegetables equally between warmed serving bowls and ladle over the broth and lentils. Finish with a drizzle of olive oil. At home, we serve this simply with chunks of good bread and butter.
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