
Middle Eastern chicken meal-soup
Prep Time
Cooking Mode
5 mL tsp. olive oil
1 onion
2 garlic cloves
15 mL tbsp. gingerroot
15 mL tbsp. curry paste
2 mL tsp. cumin
2 mL tsp. ground coriander
2 mL tsp. turmeric
2 L cup reduced-sodium chicken broth
375 g lb boneless, skinless chicken breasts, cooked and cubed
375 mL cup cubed carrots
375 mL cup cubed turnip
125 mL cup grated sweet potato
125 mL cup grated parsnip
375 g lb boneless, skinless chicken breasts, cooked and cubed
80 mL cup dried red lentils, rinsed
To taste salt and pepper
To taste lemon juice
as garnish fresh cilantro
as garnish toasted almonds
5 mL tsp. olive oil
1 onion
2 garlic cloves
15 mL tbsp. gingerroot
15 mL tbsp. curry paste
2 mL tsp. cumin
2 mL tsp. ground coriander
2 mL tsp. turmeric
2 L cup reduced-sodium chicken broth
375 g lb boneless, skinless chicken breasts, cooked and cubed
375 mL cup cubed carrots
375 mL cup cubed turnip
125 mL cup grated sweet potato
125 mL cup grated parsnip
375 g lb boneless, skinless chicken breasts, cooked and cubed
80 mL cup dried red lentils, rinsed
To taste salt and pepper
To taste lemon juice
as garnish fresh cilantro
as garnish toasted almonds
Directions
1In a large saucepan, heat the oil over medium heat; add onion and garlic and cook for 5 minutes, or until onion is translucent. Add ginger, curry paste, cumin, cilantro and turmeric.
2Cook, stirring, for 3 minutes. Add a little chicken broth if the mixture begins to stick to the pan.
3Add remaining chicken broth, carrots, turnip, sweet potato, parsnip, lentils and chicken to the pan. Bring to a boil and reduce heat to medium-low; simmer, covered, for 20 minutes or until lentils are cooked and vegetables are tender. Season with salt and pepper to taste.
4Garnish each bowl of soup with a dash of fresh lemon juice, coriander leaves and toasted almonds.
5Serve with naan bread and haloumi cheese.
6: For a vegetarian version of the soup, replace chicken by a tin of chick peas, rinsed and drained.
Disclaimer
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