Lentil Soup
Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.
Servings: 8
Ingredients:
-
2 tsp (10 mL) canola oil
8 oz (250 g) lean ground chicken
1 onion, chopped
1 cup (250 mL) sliced mushrooms
4 tsp (20 mL) chili powder (optional)
5 cups (1.25 L) vegetable stock
1 can (28 oz/796 mL) tomatoes, chopped
1 cup (250 mL) green lentils
1 cup (250 mL) diced carrot
1 cup (250 mL) thinly sliced celery
Half sweet green pepper, diced
2 bay leaves
1 tsp (5 mL) dried thyme
1 tsp (5 mL) worcestershire sauce
2 cups (500 mL) chopped cabbage
Preparation:
In heavy-bottomed stock pot or Dutch oven, heat oil over medium-high heat; cook chicken, breaking up lumps with spatula, until no longer pink. Drain off fat; reduce heat to medium.
Add onion, mushrooms, and chili powder (if using). Cook, stirring, until onion is softened, about 5 minutes. Add stock, tomatoes, lentils, carrot, celery, green pepper, bay leaves, thyme and Worcestershire sauce. Bring to boil, reduce heat, cover and simmer for 35 minutes. Add cabbage; cover and simmer until lentils and vegetables are tender, about 10 minutes. Discard bay leaves.
Source
© CanadianLiving.com
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