Crockpot Corn and Lentil Soup

8 Servings

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Crockpot Corn and Lentil Soup Ingredients

Stuart Talkofsky	1 ts Turmeric
1 1/2 lb Chicken thighs;boneless &	3/4 ts Cinnamon
;skinless	7 c Chicken broth
1 1/2 c Lentils	1 c Corn kernels ;cooked
1 lg Onion ;chopped	2 tb Lemon juice
3 Celery ribs ;sliced	Salt
2 tb Tomato paste	Pepper

Instructions for Crockpot Corn and Lentil Soup

Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings. From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky From: File Edna (Freds) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized