07 October, 2013

LENTIL SOUP

This recipe was given to me by my good friend Katie. We've made a few changes, mostly based on what I always have stocked in my kitchen, and here is the final product. The core of the recipe really is hers.

I've made three double batches in the past three weeks. I guess you could say we devour it.



Lentil Soup

1 cup lentils (we like green) 
2 tablespoons olive oil
2 teaspoons paprika
1 can chickpeas, not drained
1/4 cup uncooked basmati rice
4 cloves garlic, chopped
1 teaspoon sea salt (like this)
1 teaspoon freshly ground black pepper
1 heaping teaspoon garam masala
1/2 teaspoon mild chili powder
1/2 teaspoon curry powder
1 pint vegetable broth
2 organic boneless, skinless chicken breasts, diced

2 tablespoons flour (arrowroot powder would be great as well)
juice from half lemon
2 tablespoons butter

Cook lentils in about 7 cups of water (we prefer ours thicker, so use a bit less), olive oil, and paprika. Bring to a boil and simmer for an hour. 

Meanwhile cook chicken in frying pan coated in olive oil.

Add chicken and remaining ingredients (except flour, lemon juice, and butter) to lentils. 

Simmer for 45 more minutes.

Remove from heat and slowly stir in last three ingredients.

Serve with yoghurt on top.

4 comments:

  1. This sounds delicious! Can't wait to try.

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  2. I'm so glad you are enjoying this! Whenever I use a recipe given to me from a friend, I think of them!

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