A delicious and nutritious bowl of chicken and green lentil soup…..
It’s been just over a week since my last post and a major change has occurred, we moved home maa shaa Allah (as Allah willed) and Al hamdu lillah (all praise and thanks to Allah)
While I continue unpacking boxes and large black bags full of clothes, here’s a bowl of comfort food, soup to keep me and you warm and purely because I get itchy feet from being away from this place.
Green earthy lentils in an unctuous north african-spiced, tomato enriched chicken broth.
You would never think I prefer lamb and beef over chicken considering the number of chicken recipes to grace your screens in recent months.
It’s the first of many soups I plan on making in my new Kitchen, in shaa Allah
First I need to get used to baking in this gas oven. Am I the only one that has always used electric?
NORTH AFRICAN CHICKEN & GREEN LENTIL SOUP
INGREDIENTS
- 1/2 cup Green Lentils, soaked overnight
- 1 medium size Onion, finely chopped
- 1/4 Celery stick, finely chopped
- 1 large Carrot, diced
- 1 tablespoon Oil
- 6 halal Chicken wings (including drummette)
- 1/4 teaspoon Turmeric
- Black Pepper (for me 1/8 teaspoon)
- 1/2 teaspoon Ras El Hanout
- 1/4 teaspoon ground Cinnamon
- 1 teaspoon Tomato Puree
- 1 bay leaf
- 1/4 teaspoon dried Thyme
- 1 Organic Veg Stock Cube
- 800ml Water
- 2 medium Tomatoes, chopped (about 200ml)
INSTRUCTIONS
- Prepare ingredients.
- In a large soup pan over medium-high heat add oil then chicken legs and saute on all sides until sealed and golden brown, remove from pan put on a plate and set aside.
- In same pan now add onions and fry until soft and translucent. Add celery and carrot and cook a few minutes more. Then add garlic, spices (no salt or stock cube at this stage), herbs and tomato puree, fry for a minute or so before adding tomatoes, drained lentils and water.
- Bring to boil then reduce heat to light simmer, cover and allow to cook 40 minutes before removing chicken legs. Take the meat off bones, returning to pot and add stock cube.
- Cook for a further 10 minutes.
- Remove bay leaf, taste and adjust seasoning accordingly. Serve.
NOTES
- American cup used = 240ml
- If you prefer a thinner soup or want to make it go further(feed more people) adjust 800ml to 1 litre and remember to adjust the seasoning accordingly.
- You can use a variety of chicken pieces if you prefer, such as thighs, neck etc
- For a vegetarian version: replace chicken with 2 medium sized potatoes cut into chunks and add to the soup 15 minutes or so before end of cooking time.
- Optional extras: garnish with fresh chopped herbs and add a dash of lemon juice or vinegar to cut through the richness and to also brighten the flavours.