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Warm-Your-Insides Chicken and Lentil Soup

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Submitted by: rabia_rao

 

Cook and shredded chicken breasts are stirred into a well-seasoned cooked lentil mixture to make a soup that's served with toast.
 

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 4 tbsp (1/4 cup) olive oil
  • 1 lemon, sliced
  • 2 tbsp vinegar
  • 1 tsp chili pepper
  • 1/4 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp ground black pepper
  • 3 tsp salt, or to taste
  • 1 cup mixed lentils soaked in water for 30 minutes and drained
  • Toasted bread

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Method

In a deep pan, cook chicken in oil until golden brown. Add lemon slices, vinegar and 2 cups water; simmer until chicken is very tender. Drain; discard lemon slices and set chicken aside to cool. In another saucepan, place 3 cups water, all of the seasonings and spices, and the lentils. Bring to boiling; reduce heat and simmer about 30-45 minutes until tender. In a food processor or blender, coaresly shred chicken on low speed. Add shredded chicken to lentil mixture and bring to a boil. Add additional water to desired consistency. Heat through and serve with toasted bread.

 

Notes:

 

Number of Servings: 4-5

 

Submitted by: rabia_rao ()

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