Recipes from the Collection of Mark and Danielle Hughes

Chicken Lentil Soup

Makes 3 quarts (a large pot!)

2 lb (2 bags) lentils ; 1 lb is approx. 2.5 cups
10 cups water
1 tbsp dry herb mixture (or fresh herbs)
3 tbsp "Better Than Buillon" chicken flavor paste
2 lb chicken thighs
Olive oil & canola oil
1 can of chicken stock concentrate (optional)

Inspect and rinse lentils.  Mix lentils, water, mixed herbs, and chicken flavor paste and bring to a boil.  Cover and simmer for thirty minutes.  While lentils are cooking, cut up chicken thighs and saute (in batches) in a mixture of olive and canola oils.  Add browned chicken to the lentils.   Pour can of chicken sotck or some water into the suate pans and scrape up chicken bits; add to lentil mixture.

Serve immediately or keep warm for up to a few hours until serving.

Back to Recipe Index Page