Middle Eastern chicken meal-soup
Middle Eastern chicken meal-soup

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 5 mL (1 tsp.) olive oil
  2. 1 onion
  3. 2 garlic cloves
  4. 15 mL (1 tbsp.) freshly grated gingerroot
  5. 15 mL (1 tbsp.) curry paste
  6. 2 mL (1/2 tsp.) cumin
  7. 2 mL (1/2 tsp.) ground coriander
  8. 2 mL (1/2 tsp.) turmeric
  9. 2 L (8 cups) reduced-sodium chicken broth
  10. 375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed
  11. 375 mL (1 1/2 cups) cubed carrots
  12. 375 mL (1 1/2 cups) cubed turnip
  13. 125 mL (1/2 cup) grated sweet potato
  14. 125 mL (1/2 cup) grated parsnip
  15. 375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed

  1. 80 mL (1/3 cup) dried red lentils, rinsed
  2. To taste, salt and pepper
  3. To taste, lemon juice,
  4. fresh cilantro, and
  5. toasted almonds as garnish

Directions

  1. 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.
  2. Cook, stirring, for 3 minutes. Add a little chicken broth if the mixture begins to stick to the pan.
  3. 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.
  4. Garnish each bowl of soup with a dash of fresh lemon juice, coriander leaves and toasted almonds.
  5. Serve with naan bread and haloumi cheese.

Variation: For a vegetarian version of the soup, replace chicken by a tin of chick peas, rinsed and drained.

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