CHICKEN-LENTIL SOUP WITH JAMMY ONIONS
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Provided by Andy Baraghani
Categories Bon Appétit Soup/Stew Lunch Dinner Chicken Lentil Onion Wheat/Gluten-Free Healthy Peanut Free Tree Nut Free Soy Free Winter
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly season chicken thighs all over with salt and set aside.
- Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
- Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes.
- Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
- Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.
CHICKEN, LENTIL, AND VEGETABLE SOUP
Make and share this Chicken, Lentil, and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
- Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
- Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
- Ladle into bowls and sprinkle feta on top.
Nutrition Facts : Calories 152.5, Fat 1.1, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 26.1, Fiber 11.3, Sugar 3.8, Protein 10.8
CHICKEN AND LENTIL SOUP
Make and share this Chicken and Lentil Soup recipe from Food.com.
Provided by - Carla -
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan.
- Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
- Stir in the wine and chicken broth.
- Bring to a boil.
- Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
- Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
- Stir in the diced chicken and season to taste with salt and pepper.
- Cook until just heated through.
- Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
CHICKEN AND LENTIL SOUP WITH HOMEMADE MISO
Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!
Provided by Amergin
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
- Bake in the preheated oven until slightly browned, about 20 minutes.
- Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
- Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
- Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 39.7 g, Cholesterol 29.6 mg, Fat 12.1 g, Fiber 18.9 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 540.4 mg, Sugar 3.5 g
CHICKEN LENTIL SOUP
First Prize Heart's Delight Recipe Contest- Junior Division. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Chicken
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
- Reduce heat to low, cover and simmer 2 hours.
- Remove chicken; bone, dice, and refrigerate.
- The next day, remove and discard any congealed fat.
- Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
- Simmer 1 1/4 hours.
- Just before serving, add diced chicken and heat thoroughly.
Nutrition Facts : Calories 333, Fat 5.5, SaturatedFat 1.5, Cholesterol 120.6, Sodium 140.2, Carbohydrate 18, Fiber 7, Sugar 3.1, Protein 50.8
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CHICKEN-LENTIL SOUP WITH ONIONS RECIPE | BON APPéTIT
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- Heat oil in a medium pot over medium-high. Add onion, season with salt, and cook, stirring occasionally, until golden brown, 12–15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
- Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes.
- Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
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