Lentil Soup With Grilled Chicken(Or W/O Chicken) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A hearty and wholesome soup esp with an artisan bread I found among some old recipes and slightly adapted it. I'm sorry I don't know the original source. It is low in fat and easy to prepare. Ingredients:
1 cup red lentil |
2 tablespoons virgin olive oil |
1 onion, finely chopped |
1 -2 carrot, finely chopped |
1 -2 celery rib, finely chipped |
3 garlic cloves, crushed |
2 large tomatoes, halved chopped (seeds removed) |
6 cups low-sodium low-fat chicken broth |
2 tablespoons tomato paste |
1 large bay leaf and 2 small bay leaf (ves) |
1 teaspoon dried marjoram |
2 boneless skinless chicken breasts |
1 cup buttermilk (optional) |
salt and pepper |
freshly grated parmesan cheese |
balsamic vinegar |
Directions:
1. Marinate chicken breasts in buttermilk for at least 60 minutes for a moist flavourful chicken(optional) Prior to grilling chicken brush with oil flavoured with garlic.
2. Wash lentils in cold water drain and pick out discoloured ones.
3. Heat the oil and saute onion carrot, celery until tender. then add tomatoes, and garlic and saute a bit longer.
4. Add lentils, stock, tomato paste and marjorum.
5. Bring soup to a simmer for about 20 minutes.
6. Skim off foam as lentils cook.
7. As soup cooks, grill chicken tenders or skinless/boneless breasts.
8. When ready, ladle soup into bowls, slice chicken and fan out on top of soup.
9. Parmesan and balsamic are for guest to sprinkle on the soup to their taste and really do add to the flavour of this soup.
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