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
LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Provided by Anna Stockwell
Categories Soup/Stew Chicken Sweet Potato/Yam Lentil Celery Garlic Escarole Dill Lemon Juice Wheat/Gluten-Free Quick and Healthy Healthy Winter Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
- Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
- Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
CHICKEN SOUP WITH LENTILS AND KALE
Chicken and lentil soup - yum!
Provided by Hungry me
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.2 g, Cholesterol 34.9 mg, Fat 4.5 g, Fiber 7.1 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 1209.3 mg, Sugar 5.6 g
SLOW-COOKER LENTILS WITH CHICKEN AND KALE
This easy and basic recipe cooks all day in your slow cooker and is ready when you are. It's easy to fit your family's taste by changing the seasonings and/or meat. (Next time, I am going to try adding some bacon. Serve with your favorite starch: rice, noodles, or potatoes.
Provided by foodisloveitstrue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 511 calories, Carbohydrate 54.6 g, Cholesterol 64.5 mg, Fat 10.6 g, Fiber 24.4 g, Protein 44 g, SaturatedFat 1.9 g, Sodium 343.8 mg, Sugar 6.1 g
CHICKEN LENTIL SOUP WITH KALE
Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.
Provided by daisyb6107
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
SHREDDED CHICKEN WITH KALE AND LENTILS
To make this already quick to put together meal even easier, use leftover or rotisserie chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until kale is wilted and tender, 4 to 6 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale, toss to combine, and divide among 4 bowls. Top with chicken and squeeze lemon over top.
Nutrition Facts : Calories 265 g, Fat 9 g, Fiber 9 g, Protein 25 g
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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.
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- Sort the lentils and remove any foreign objects, such as tiny rocks, twigs, misshaped beans, etc. Rinse the lentils with cold water and drain.
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for 4-5 minutes. Turn and cook another 4-5 minutes to brown on both sides.
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3.5/5 (29)Calories 179 per servingTotal Time 55 mins
- Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
- Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
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