2 tbsp Bacon Fat
2 Ribs Celery – Diced
1 Onion – Diced
4 Large Garlic Cloves- Minced
1 tsp Grated Ginger
1 tsp Salt
1 tsp Black Pepper
1 Jalapeno – Seeded, Diced
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Dijon
Mustard
2 tbsp Tomato Paste
1 tsp Fresh Thyme
1 Cup Lentils
6 Cups Chicken Stock
1 14.5 Can Diced Tomatoes
2 Cups Diced Chicken
2 Cans Chick Peas – drained
In a large pot over med/high heat add the bacon fat. Add onions and celery. Cook for about 5-7
minutes. Add in the garlic and cook for
another 2-3 minutes. Add in ginger,
salt, pepper, jalapeno, cumin, paprika, Dijon
mustard and tomato paste. Stir to
combine and cook about 2 minutes. Add in
thyme and lentils and cook about 3-4 minutes.
Add in the chicken stock and simmer w/ a lid cracked for 20-25 minutes
or until the lentil are cooked with a slight bite to them.
Add in the tomatoes, chicken and chick peas. Simmer about 10-15 minutes or until the broth
becomes a little thicker. Enjoy.
