Recipe Details

Summary

Name: Crockpot Corn and Lentil Soup

Category: Main Dish

Ingredients and Directions

1 1/2 pound chicken thighs, boneless, skinless

1 1/2 cup lentils

1 each onion, chopped

3 each celery stalks, sliced

2 tablespoon tomato paste

1 teaspoon turmeric

3/4 teaspoon cinnamon

7 cup chicken broth

1 cup corn kernels, cooked

2 tablespoon lemon juice

1 salt

1 pepper

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.