CHICKEN & RED LENTIL SOUP
Make and share this Chicken & Red Lentil Soup recipe from Food.com.
Provided by JustJanS
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side.
- Remove to a plate, allow to cool for 5 minutes then shred.
- Heat the remaining oil in the saucepan over a medium heat.
- Add the leek and garlic and cook, stirring for 5 minutes or until soft.
- Add the celery and carrot and cook for a further 2 minutes.
- Stir in the lentil and cook for 1 minute.
- Add the stock and tomatoes and bring to the boil.
- Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
- Stir in the chicken and parsley and season with salt and pepper.
- Serve with a dollop of yoghurt or parmesan cheese.
Nutrition Facts : Calories 434, Fat 17.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 626.1, Carbohydrate 50.9, Fiber 8.2, Sugar 10.4, Protein 20.1
RED LENTIL AND CHICKEN SOUP - INDIAN STYLE
This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!
Provided by LifeIsGood
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
- Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
- Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
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