Lentil Soup

BFL Logo 150 Author: Canadian Living Credits: BFL Logo 150

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.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 teaspoons canola oil
  • 8 oz lean ground chicken
  • 1 onion chopped
  • 1 cup sliced mushroom
  • 4 teaspoons chili powder (optional)
  • 5 cups vegetable stock
  • 1 can tomato chopped
  • 1 cup green lentils
  • 1 cup diced carrots
  • 1 cup thinely sliced celery
  • 1/2 sweet green pepper diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 2 cups chopped cabbage

Method

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.

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Lentil Soup

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