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1 large onion, thinly sliced 1 ¼ teaspoons Thai garlic chili paste* Cook Mirepoix: Heat the olive oil in a Dutch Oven or a soup pot.

Keep in mind, the longer you let the soup sit, the more likely chance of texture and flavor change so it’s best to eat it before that time. 3 teaspoons sweet curry powder, divided* 3 pounds boneless, skinless chicken breasts**
I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Remove the chicken breasts from the pot, place on a cutting board, and cool until they can be handled. If you don’t end up eating your leftovers within that time period, you can freeze the rest. Heat the remaining oil in the saucepan … They are easy to cook, taking anywhere from 5-20 minutes and can be used in a wide variety of dishes. The amount of broth depends on the consistency of soup you’d like. Subscribe and get a FREE dinner recipes ebook! CHICKEN and RED LENTIL SOUP Add the onion, garlic and ginger; cook, stirring occasionally, until softened, about 4 minutes. Another belief is that the Phoenicians brought them from Asia to Africa in about 800 B.C. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Bring it to a boil. Rachael Ray In Season is part of the Allrecipes Food Group. Stir in the lentils, the stock and 2 cups water; bring to a boil over high. 3 carrots, finely chopped While visiting Thailand I ate, and enjoyed a lentil curry…soup…certainly not something I grew up with…and not something I find on restaurant menus. Final flavoring: Finish this chicken and ¾ teaspoon ground ginger, divided* 1. Add water to barely cover the chicken breasts. They come in a variety of colours, such brown, green, yellow, red and black. I’m sure you can figure out the rest! Makes 6 servings, 3 tablespoon olive oil In a blender or food processor, puree 2 cups of the soup, then return it to the pot, along with the shredded chicken. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Just trust me on the grilled cheese sandwich. Leftover lentil soup that has been continuously refrigerated will keep for around 3 to 4 days.

Add the broth. 3 cloves garlic, minced or squeezed through a garlic press* My Newsletter Looking for more recipes?

Lentil soups are delicious! I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Sprinkle the scallion on top for garnish. lentil and chicken soup, lentil soup, soup recipes. Lentils are low in calories, rich in iron and an excellent source of protein. I certainly haven’t…but from Iceland to Brazil, from the Philippines to Morocco, people enjoy not only the nutritional value, but also some great tastes. While they can all be eaten either hot…in soups…or cold…in salads…try to match a milder salad dressing with brown and green lentils, and a zestier one with the sweeter reds. 2 cups red lentils Green and brown lentils have milder flavor than the red ones. Keep in mind, the longer you let the soup sit, the more likely chance of texture and flavor change so it’s best to eat it before that time. When the mixture comes to a boil, add the chicken, reduce the heat to medium and cook until the chicken is cooked through, 5 to 7 minutes. Second, peoples all over the world have developed dishes centered around lentils…usually for home cooking…and not necessarily what we may associate with their cuisine. In a large pot, heat the oil over medium.

Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.
If you don’t end up eating your leftovers within that time period, you can. Cut the breasts crosswise into 2 to 3 inch sections. Add the chopped onion, carrot and … Transfer the chicken to a plate. You could easily turn this into a vegetarian dish if you wanted to, just skip the chicken.

Freeze in an airtight container or ziploc bag for up to 6 months. Add the chicken breasts and cook for 3-4 minutes on each side. Food that is from cultures and cuisines across the world has always been a staple of the blog. This is a hearty soup on its own, but I served it with a Swiss cheese grilled sandwich. 5 cups low sodium chicken broth Add the carrots, celery, onion, garlic, 2 teaspoons curry powder, ½ teaspoon ground ginger, 1 teaspoon ground cumin, and ¾ teaspoon Thai garlic chili paste. 2.

½ cup sliced scallions for garnish (optional). Freeze in an airtight container or ziploc bag for up to 6 months. Lentils only require 2 to 4 hours of soaking. I did not include the sandwich in the recipe, but in case you’re wondering: butter, Swiss cheese and bread. One serving of lentils a day is said to drastically reduce bad cholesterol. Stir in the chicken; divide among 4 bowls. Partially cover and simmer for 30 to 40 minutes, or until the chicken is cooked through for easy shredding. In doing some research I learned at least two things worth sharing.

This is my recipe for a soup using red lentils. 1 cup cilantro leaves for garnish (optional) For a thicker soup use about 4 cups and for thinner consistency use around 5-6 cups. **The chicken breasts can be grilled for a smoky flavor. If you want a thinner soup (because this is a really thick soup) just add more chicken broth, totally up to you. As with many legumes…the edible seeds grow in pods…and the taste is affected by the soil in which they grow…similar to grapes. Remove the pot from the heat. 3.

Now go make this, eat it and then snuggle under a blanket with a good book! 1 cup water Stir in the lentils, and place whole chicken breasts** on top. Let cool, then chop into bite-size pieces. One cup of lentils is only 230 calories, but provides 62% of dietary fiber, 36% of protein…are high in iron, vitamin b 6 and potassium. In a cup, combine the tomato paste with a small amount of the water, then stir into the vegetable mixture. In a cup, combine the tomato paste with a small amount of the water, then stir into the vegetable mixture. Add the onion, garlic and ginger; cook, stirring occasionally, until softened, about 4 minutes. Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page! Follow on… A bowl of this is really a meal on its own. 1-inch piece fresh ginger, peeled and finely chopped, 2 medium boneless, skinless chicken breasts, quartered (3/4 lb.

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