Tuesday, December 17, 2013

Chicken, Lentil & Chick Pea Soup

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.

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