Tuesday, October 14, 2008

Slim With NIM: Chicken and Red Lentil Soup

2 Celery Stalks, Coarsely Chopped
1 Medium Onion, (Cooking), Coarsely Chopped
2 Cloves Garlic, Peeled Chopped
1 DRYTSP. Curry Powder
1/2 tsp. Ginger, Chopped
1/2 DRYTSP. Cumin
1/4 DRYTSP. Red Pepper, (Crushed and Dried)
3/4 Cup Red Lentils, Dry
700 ml. Chicken Broth (can use the dry low sodium kind mixed with water)
16 Oz Meat - Chicken - Boneless, Skinless, Breasts
2 tsp. Tomato Paste
500 ml Water (Cold)
1 Sprig Green Onion, Chopped for Garnish
2 tsp. Olive Oil - Extra Virgin
1/2 tsp. Salt (Kosher)

Serves: 4

1. Heat the oil in a large pot over medium heat.
2. Add the celery, onion, garlic, curry powder, ginger, cumin, and pepper flakes. Cover and cook for 15 minutes, stirring occasionally until the vegetables have softened.
3. Stir in the lentils and place the whole chicken breasts on top. Add the broth.
4. In a separate bowl, combine the tomato paste with the water then stir into the vegetable mixture.
5. Partially cover and simmer for 30 minutes, or until the vegetables are soft and the chicken is cooked through.
6. Remove the pot from the heat. Remove the chicken from the pot and shred with a fork.
7. Return the shredded chicken back to the pot and add the salt.
8. Evenly divide the soup into bowls.
9. Sprinkle the scallion on top for garnish.