Ingredients
Lentil Soup with Leftover Basmati Rice:
- Chicken breasts - 1 lb , chopped into 1/2" pieces
- Garlic - 3 cloves , minced
- Onions - 1 , diced
- Celery - 3 stalks , diced
- Carrots - 3/4 lb , diced ((Sub 2 1/2 cups frozen))
- Cilantro - 1/4 bunch , chopped
- Coriander - 1/2 Tbsp
- Curry powder - 1/2 Tbsp
- Cumin - 1 tsp
- Salt - 1/2 tsp
- Cooking oil - 1 1/2 Tbsp
- Crushed tomatoes - 1 cup
- Chicken stock - 4 cups
- Lemon - 1/2 , juice of
Prep
- Chicken - Chop into small bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Onions / Celery / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Mix spices - Mix together coriander, curry powder, cumin, and salt. (Can be done up to 5 days ahead)
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then chicken and onions to heated oil. Saute until the outside of the chicken is golden, 3 to 5 minutes.
- Next add garlic, celery, carrots, crushed tomatoes, and mix of spices. Saute to release the fragrance of the spices.
- Add chicken stock, cover, and bring to a boil. Uncover and simmer until carrots are tender, 10 to 12 minutes.
- Remove from heat. Finish with lemon juice and let cool. Season to taste with salt or any of the other spices, and top with chopped cilantro. Enjoy at room temperature.
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