Chicken Lentil Soup With Kale Food

CHICKEN LENTIL SOUP

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.

LENTIL SOUP WITH KALE AND SAUSAGE

Steps:

• Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
• Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
• Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

SLOW-COOKER LENTILS WITH CHICKEN AND KALE

Steps:

• Season chicken with salt and pepper. Place in the slow cooker with lentils, kale, onion, olive oil, and garlic. Cook on High for 1 to 2 hours.
• Place crushed tomatoes, white wine, stock, thyme, and bay leaf into the slow cooker. Reduce setting to Low and cook until chicken is no longer pink in the center and the juices run clear, at least 8 hours.

CHICKEN SOUP WITH LENTILS AND KALE

Steps:

• Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.
• Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.

CHICKEN LENTIL SOUP WITH KALE

Steps:

• In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
• Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
• Remove bay leaves before serving.

CHICKEN & LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan over a moderate heat.
• Cook the onion, garlic and chilli for 4-5 minutes or until soft.
• Add the chicken and stir over the heat to sear. Add the turmeric and cumin and cook for another minute.
• Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the boil. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and pepper.
• Stir through the lime juice. Serve with a dollop of yoghurt and fresh cilantro.