Lentil Soup
This recipe makes 8 servings
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.
Ingredients
- 2 tsp canola oil
- 8 oz lean ground chicken
- 1 onion, chopped
- 1 cup sliced mushrooms
- 4 tsp chili powder, (optional)
- 5 cups vegetable stock
- 1 can (28 oz/796 mL) tomatoes, chopped
- 1 cup green lentils
- 1 cup diced carrots
- 1 cup thinely sliced celery
- 1/2 sweet green pepper, diced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 2 cups 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
- Keywords : Soup; Chicken; Lentils; Mushrooms; Boil/Simmer; Cabbage; Tomatoes; Heart-healthy; High fibre;
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