Curried Chicken Soup- IGA Tasmania

Ingredients

• 1/2 cup long grain rice
• 1/4 cup McKenzie's Green Split Peas
• 1/4 cup McKenzie's Australian Yellow Split Peas
• 1 tbs olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 2 tsp curry powder
• 1 tsp ground cumin
• 4 cups chicken stock
• 2 cups water
• 2 small carrots, cut into 3cm matchsticks
• 1 cup shredded cooked chicken
• 1/4 cup coriander leaves, chopped
• Lime juice, for serving
• Rinse the rice and split peas, drain and set aside.
• Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Stir in spices and cook for a further minute.
• Add stock, water and rice mix to the pot, stirring well. Bring to the boil, reduce heat and simmer gently for 17 minutes whilst stirring regularly.
• Stir in carrot and chicken and continue to simmer gently for a further 8-10 minutes. Fold in coriander just before serving. Accompany with a squeeze of lime.