Time 50m Number Of Ingredients 14 Steps:
In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped. Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes. Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. Stir in the wine and chicken broth. Bring to a boil. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated through. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.
Time 4h15m Yield 8 Number Of Ingredients 13 Steps:
Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth. Settle chicken thighs into the broth, ensuring they are submerged in the liquid. Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer). Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones. Stir the meat in and taste test; adjust the seasonings as desired.
Time 4h20m Yield 8 Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top. Bake in the preheated oven until slightly browned, about 20 minutes. Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours. Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes. Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.
Yield 4 servings Number Of Ingredients 10 Steps:
Lightly season chicken thighs all over with salt and set aside. Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving. Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes. Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice. Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil. Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally. Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning. Ladle into bowls and sprinkle feta on top.
More about “chicken and lentil soup recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Heat one tablespoon olive oil in a large saucepan over a medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side. Remove to a plate, allow to cool for 5 minutes then shred. Heat the remaining oil in the saucepan over a medium heat. Add the leek and garlic and cook, stirring for 5 minutes or until soft. Add the celery and carrot and cook for a further 2 minutes. Stir in the lentil and cook for 1 minute. Add the stock and tomatoes and bring to the boil. Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender. Stir in the chicken and parsley and season with salt and pepper. Serve with a dollop of yoghurt or parmesan cheese.
