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CROCKPOT CORN & LENTIL SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Vegetables
Soups Casseroles
Amount Measure Ingredient -- Preparation Method
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Stuart Talkofsky
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 t 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.
From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie
Bianco Meal Mastered by Stuart Talkofsky From: File
Edna (Fred's)
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