Eastern Bluebird - “The eastern bluebird (Sialia sialis) is a small bird found in open woodlands, farmlands, and orchards. This species measures 16–21 cm long, spans 25–32 cm...
Tuesday, July 1, 2008
This is my version of chicken lentil soup. It's a good choice when you need food to warm you up on a cold day. It's delicious and easy to prepare. To have a short cooking time, choose common red or small green lentils. These seeds cook in about 20-25 minutes, will hold their shape and don't turn to mush unless it's seriously overcooked.
Today, I decided to use stewed tomatoes on my lentil soup and mixed in some potatoes to add body to the soup. Enjoy!
* 1/2 lb chicken breast halves, diced
* 1/2 medium onion, chopped
* 2 tbsp. minced garlic
* 1 tablespoon olive oil
* 8 cups water
* 1 tsp. salt
* 3 medium potatoes, diced
* 1 cup lentils
* 2 stalks chopped scallions
* 1/2 teaspoon thyme
* 1 (15 ounce) can stewed tomatoes
or 2 large tomatoes, diced
1. Heat olive oil, then sauté chicken with garlic and half of the chopped onion. Stir occasionally, until chicken is no longer pink in center.
2. Add 8 cups water, potatoes and 1 teaspoon of the salt in the saucepan. Cover and cook for 10 minutes.
3. Then add lentils, reduce heat to medium and simmer about 20 to 25 minutes, or until potatoes and lentils are tender but not mushy.
4. Add: 1- 2 cups water (if desired), remaining onion, scallions, thyme, and stewed tomatoes.
5. Adjust any seasonings to taste. Simmer for 5 minutes more.
6. Serve warm.