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| RECIPE FOR CROCKPOT CORN & LENTIL SOUP |
Title: Crockpot Corn & Lentil Soup
Category: Soups Casseroles
Serves: 8
Ingredients:
| | Stuart Talkofsky | | 1.50 | lb | Chicken thighs;boneless & | | | ;skinless | | 1.50 | c | Lentils | | 1.00 | lg | Onion ;chopped | | 3.00 | | Celery ribs ;sliced | | 2.00 | tb | Tomato paste | | 1.00 | ts | Turmeric | | 0.75 | ts | Cinnamon | | 7.00 | c | Chicken broth | | 1.00 | c | Corn kernels ;cooked | | 2.00 | tb | Lemon juice | | | Salt | | | Pepper |
Instructions:
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 (Fred's)
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