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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is a recipe that I just pulled from the moth balls, we used to eat it as kids. I remember getting a big piping hot bowl of this stew/soup with a side of scallions. We used to take a bit of soup and bite into the scallion. We used to make it with marrow bones, but to reduce the fat we substituted chicken. Ingredients:
2 cups chopped onions |
2 -3 crushed garlic cloves |
2 chopped zucchini |
1 -2 chopped carrot |
1 cup brown lentils |
1 cup crushed tomatoes |
2 skinless chicken thighs, with bone in |
2 tablespoons olive oil |
20 ounces chicken stock |
salt and pepper |
Directions:
1. Heat oil in large pot.
2. Add Garlic and Onions and cook till translucent.
3. Add Chicken and brown.
4. Add Carrots and Zuchini and cook for a few minutes.
5. Add Lentils and Tomatoes and season with salt and pepper.
6. Add Stock, Cover and allow to cook for about 2 hours on low heat. If the liquid gets low add more stock or water.
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