Recipe Created By:

Paul Gayler



ready in

45 minutes



What you will need

  • 150g Riso Gallo Rustico 3 Grains Mix
  • 175g puy lentils
  • 2 tb olive oil
  • 4 chicken thighs, boneless, cut into small cubes
  • 1 celery stick, peeled, cut into small cubes
  • 1 orange sweet potato, peeled, cut into small cubes
  • 1 onion, peeled, finely chopped
  • 1 garlic clove, crushed
  • 600ml chicken stock
  • 400ml  tomato passata
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • 3 tb freshly chopped coriander

For the dumplings

  • 175g chorizo sausage, skin removed
  • 60g vegetable suet
  • 120g plain flour

How to prepare:

If you are looking for a hearty soup, you need look no further, it is hearty, wholesome and packed full of flavour.

The addition of the 3 grains adds a welcome texture to this delicious soup. Serve with lots of crusty bread.

Place the lentils in pan, cover with cold water. Bring them to the boil, reduce the heat, simmer for 15 minutes or until they are tender, drain and set aside.

Heat the olive oil in a pan, when hot add the chicken and quickly colour all over.

Add the onion, garlic, celery, sweet potato, cumin, coriander, turmeric, chilli, cook for 5 minutes. Pour in the stock.

Add the lentils, the 3 grains, continue cooking for further 20-25 minutes until the grains are tender.

Add the tomato passata , then simmer gently for 10-15 minutes.

For the chorizo dumplings, place the sausage in a food processor.

Add the vegetable suet, flour, half the chopped coriander then pulse blitz to combine the mix, transfer to a bowl.

Add enough cold water to achieve a soft dumpling like consistency.

Using floured hands , roll into small 1.5 cm round balls.

Poach the dumplings in a pan of simmering water for 15-20 minutes, then remove with a slotted spoon and drain them.

Add the coriander and dumplings to the soup, season to taste.

Divide between 4 soup bowls and serve.

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