CORN AND LENTIL SOUP RECIPE

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INGREDIENTS: 1 1/2 pound Chicken thighs, boneless and skinless 1 1/2 C. Lentils 1 large Onion, chopped 3 Celery ribs, sliced 2 Tbls. Tomato paste 1 tsp. Turmeric 3/4 tsp. Cinnamon 7 C. Chicken broth 1 C. Corn kernels, cooked 2 Tbls. Lemon juice Pepper DIRECTIONS: Place 1 1/2 pounds boneless and skinless chicken thighs in a crock pot with 1 1/2 C. lentils, 1 large chopped onion, 3 sliced celery ribs, 2 Tbls. tomato paste, 1 tsp. turmeric, 3/4 tsp. cinnamon and 7 C. chicken broth. Stir well and cook 3 to 5 hours 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 C. cooked corn kernels, 2 Tbls. lemon juice, salt and pepper to taste. Stir well and serve hot. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes