Red Lentil Chicken Soup Food

RED LENTIL CHICKEN SOUP

Steps:

• Cook Mirepoix: Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
• Make Soup Base: Add the spices (turmeric, cumin, smoked paprika) and stir. Next, add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves.
• Add the Chicken: Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through. You will have to stir occasionally.
• Finish and Serve: Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.

CHICKEN & RED LENTIL SOUP

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.

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

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.

RED LENTIL CHICKEN SOUP

Steps:

• Cut chicken breasts into cubes about 2 cm (approximately 3/4 inch).
• Rinse and peel carrot. Peel the onions and garlic. Cut carrot, onions and garlic into small cubes.
• Heat oil in a pot. Sauté onions and garlic in hot oil over medium heat until translucent, about 3 minutes.
• Add chicken breast cubes and garam masala to the pot and cook for 1 minute.
• Add lentils and carrots and sauté briefly, stirring. From 1 orange, squeeze about 100 ml (approximately 1/4 cup plus 2 tablespoons) of juice.
• Add orange juice and broth and to the pot. Bring soup to a boil and cook for about 15 minutes over medium heat.
• Peel remaining orange peel, removing all of the white pith.
• Cut out segments with a knife between the separating membranes.
• About 5 minutes before end of cooking, add the orange segments to the soup. Rinse cilantro, shake dry and pluck the leaves. Season the soup with salt and pepper and sprinkle with cilantro.

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.

CHICKEN WITH RED LENTILS

Steps:

• Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
• Add the lentils and stock and bring to a boil.
• Cover and cook for 10 minutes, or until lentils are tender.
• Stir through the lemon juice, parsley, salt and pepper.
• While lentils are cooking, season the chicken with cumin.
• Heat a non-stick frying pan and spray with cooking oil spray.
• Cook chicken until cooked through.
• Serve over lentils.
• Lamb or fish fillets can be exchanged for chicken in this recipe.

CHICKEN AND LENTIL SOUP

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.

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

RED LENTIL SOUP

Steps:

• Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
• Stir in parsley, then season with salt and pepper.

CHICKEN, LENTIL, AND VEGETABLE SOUP

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.