Corn and Lentil Soup 1 1/2 lb Chicken thighs;boneless & skinless
1 1/2 c Lentils
1 lg Onion ;chopped
3 Celery ribs ;sliced
2 tb Tomato paste
1 ts Turmeric
3/4 ts Cinnamon
7 c Chicken broth
1 c Corn kernels ;cooked
2 tb Lemon juice
Salt
Pepper
Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot
with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs,
2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on
high or 7 to 9 hours on low or until thighs are tender. remove thighs
and cut into bite size pieces. Return meat to pot along with 1 cup
cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to
taste. Stir well and serve hot. Makes 8 servings. Corn and Lentil Soup printer friendly version located here. (Just the recipe. Nothing else.)
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