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Preparing for bariatric surgery? This hearty and nutritious chicken and lentil soup is perfect for your pre-op diet. Packed with protein and fibre, it’s both satisfying and easy on your digestive system.

This recipe makes a full batch which can then be frozen into portions. It is crucial to weigh/measure all ingredients using digital kitchen scales to ensure you consume the appropriate amount of nutrients.  

Please note these recipes are as part of our pre-operative diet guidance. These diets should only be used before surgery, as advised by your dietician and should not be used for general weight loss or for after surgery.  


Half-batch contains: 

  • A maximum of 600kcals.  
  • A minimum of 37g protein.  
  • A maximum of 52g carbohydrate.  


  • 1 tablespoon/15ml olive oil 
  • 200g onions, diced 
  • 250g carrots, diced 
  • 200g celery stalks, slice 
  • 2tsp ground coriander (optional) 
  • 2tsp ground cumin (optional) 
  • 100g red lentils 
  • 1 litre chicken stock, made with 1 cube 
  • 300g skinless chicken breast, sliced 
  • Pepper, to taste 



  1. Heat the oil in a large saucepan on a medium heat.  
  2. Add the onions, carrots and celery and cook until softened (about 5 minutes).  
  3. Add the spices, if using, and cook for a further minute.  
  4. Add the lentils and stock. Bring to the boil, cover and simmer gently for 25 minutes. Stir occasionally to avoid sticking.  
  5. Add the chicken and cook for a further
    20 minutes or until the chicken is cooked through and the lentils are soft. Add more water if needed and continue to stir occasionally to avoid sticking.  
  6. Season with pepper as desired.  
  7. Blend until smooth or eat chunky*.  

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