Chicken and Lentil Soup should now be the soup of choice for people who are under the weather!
At least, I declare that if I am sick, please bring me this Chicken and Lentil Soup tucked away in a hot thermos!
Who doesn’t love soup? This Winter is proving to be a little challenging with all the cold weather, snow and ice.
A bowl of hot soup can make a difference…add a cup of hot tea and a cozy fire and maybe a good book, and a dreary day can seem bright.
At least it works for me….
Do you like lentils? Then you know they are sort-of- a cross between a pea and a bean….sort of! 🙂 And they are not really green…well kind of green…
This soup is good all by itself, but you can also add toppings…such as Greek Yogurt, Cilantro or a dollop of Sour Cream. The soup tastes so good, yet there is not a guilt trip!
We need more soups like that don’t we?
I think, … yes, I really think, I am going to be feeling the twinges of a headache coming on later today and will probably need a steaming bowl of Chicken and Lentil Soup! The fire will need stoking and I believe I left the latest book I am reading in the office…it certainly would be nice if someone brought it to me and refilled my tea cup.
Anyone?? Anyone?? Ferris Bueller??
If you try this soup, let me know your thoughts about it.
- 2 tsp olive oil
- 2 (6-oz) boneless, skinless chopped chicken breasts
- 1/2 teaspoon sea salt
- 1 /2 teaspoon fresh ground black pepper
- 2 teaspoons curry powder
- 2 cloves minced garlic
- 1–1/2 cups dry green lentils
- 1 cup low-sodium chicken broth
- 3 cups cold water
- Heat the olive oil in a heavy pot oven using a medium-high heat
- Season the chicken with salt and pepper
- Brown the breasts, turning frequently to avoid over browning (about 3–4 minutes)
- Add the curry powder and garlic, stirring to not scorch the garlic (about 1 minute)
- Add the rinsed lentils to the pot
- Stir in the chicken broth and water and bring to a boil
- Reduce the heat to medium and cook, stirring occasionally, until the lentils are tender and most of the liquid is absorbed (about 30 minutes)
- Season to taste with salt and pepper
- Serve in soup bowls.
- I like to add chopped cilantro or sour cream to make the soup a little more decadent.