November 02, 2017
Comfort Food, Soups/Stews, Vegetables,
Budget-Friendly, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kosher Meat more
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"When I made this soup I boiled some chicken thighs removed them and used the broth for the soup. I added the cooked chicken back to the pot at the end. We had it as a main dish"
Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.
In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about 2-3 minutes.
Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for 3-4 minutes to develop the flavours.
Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.
Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.
Season with salt, pepper and parsley.
Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.
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