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Chicken and Red Lentil Soup Recipe

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This recipe for Chicken and Red Lentil Soup, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Eckman
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 T. extra virgin olive oil
2 small carrots, finely chopped
2 large ribs celery, finely chopped
1/2 large onion, sliced
1 1/2 cloves garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/4 tsp. red-pepper flakes
3/4 cup red lentils
2 pound boneless, skinless chicken breasts
3 cups chicken broth
1 1/2 tsp. tomato paste
2 cups water

Directions:
Directions:
Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, garlic, curry powder, ginger, cumin, and pepper flakes. Cover and cook for 15 minutes, stirring occasionally until the vegetables have softened. Stir in the lentils and place the chicken on top. Add the broth.
In a cup, combine the tomato paste with a small amount of the water, then stir into the vegetable mixture. Add the remaining water. Partially cover and simmer for 30 minutes, or until the vegetables are soft and the chicken is cooked through.
Remove the pot from the heat. Remove the chicken from the pot, place on a cutting board, and cut into shreds.
In a blender or food processor, puree 2 cups of the soup, then return it to the pot, along with the shredded chicken.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
South Beach Diet recipe

 

 

 

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