Soup: Chicken Lentil Soup
Source of Recipe
Recipe Exchange
List of Ingredients
1 tablespoon peanut oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 stalk celery, diced
1 carrot, diced
2 teaspoons finely chopped fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
1 clove garlic, minced
1 quart low-sodium, no-fat chicken broth
1 cup lentils, rinsed and sorted
1 cup diced cooked chicken
1 tomato, peeled, seeded and diced
2 teaspoons lemon juice
salt, if desired
4 cups cooked basmati rice
1/4 cup plain yogurt for garnish
Recipe
Prepare onion, green pepper, celery and carrot. Heat oil in 3- or 4-quart saucepan. Add vegetables and cook 2 minutes, or until slightly softened.
Add ginger, curry powder, turmeric, cumin and garlic. Stir well. Stir in washed lentils and chicken stock. Bring to a boil; reduce heat and simmer 20 minutes.
Add cooked chicken and tomato. Continue cooking for 10 to 15 minutes, or until lentils are tender, but firm, to the bite. Stir in lemon juice and season to taste with salt, if desired.
Place one cup of hot, cooked rice in each serving bowl, ladle soup on top. Garnish with yogurt.
Nutritional analysis per serving: 524 calories, 36 g protein, 80 g carbohydrate, 19 g fiber, 7 g fat, 30 mg cholesterol, 378 mg sodium.
|
|
member logon
