Middle Eastern chicken meal-soup Recipe

Name: Middle Eastern chicken meal-soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 5 mL (1 tsp.) olive oil; 1 onion; 2 garlic cloves; 15 mL (1 tbsp.) freshly grated gingerroot; 15 mL (1 tbsp.) curry paste; 2 mL (1/2 tsp.) cumin; 2 mL (1/2 tsp.) ground coriander; 2 mL (1/2 tsp.) turmeric; 2 L (8 cups) reduced-sodium chicken broth; 375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed; 375 mL (1 1/2 cups) cubed carrots; 375 mL (1 1/2 cups) cubed turnip; 125 mL (1/2 cup) grated sweet potato; 125 mL (1/2 cup) grated parsnip; 375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed; 80 mL (1/3 cup) dried red lentils, rinsed; To taste, salt and pepper; To taste, lemon juice,; fresh cilantro, and; toasted almonds as garnish

Ingredients

5 mL (1 tsp.) olive oil
1 onion
2 garlic cloves
15 mL (1 tbsp.) freshly grated gingerroot
15 mL (1 tbsp.) curry paste
2 mL (1/2 tsp.) cumin
2 mL (1/2 tsp.) ground coriander
2 mL (1/2 tsp.) turmeric
2 L (8 cups) reduced-sodium chicken broth
375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed
375 mL (1 1/2 cups) cubed carrots
375 mL (1 1/2 cups) cubed turnip
125 mL (1/2 cup) grated sweet potato
125 mL (1/2 cup) grated parsnip
375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed
80 mL (1/3 cup) dried red lentils, rinsed
To taste, salt and pepper
To taste, lemon juice,
fresh cilantro, and
toasted almonds as garnish

	PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 4 servings

Instructions

In a large saucepan, heat the oil over medium heat; add onion and garlic and cook for 5 minutes, or until onion is translucent.
Add ginger, curry paste, cumin, cilantro and turmeric.
Cook, stirring, for 3 minutes. Add a little chicken broth if the mixture begins to stick to the pan.
Add remaining chicken broth, carrots, turnip, sweet potato, parsnip, lentils and chicken to the pan.
Bring to a boil and reduce heat to medium-low; simmer, covered, for 20 minutes or until lentils are cooked and vegetables are tender.
Season with salt and pepper to taste.
Garnish each bowl of soup with a dash of fresh lemon juice, coriander leaves and toasted almonds.
Serve with naan bread and haloumi cheese.