Corn And Lentil Soup
Ingredients
1 1/2 pound Chicken thighs, boneless and skinless
1 1/2 C. Lentils
1 large Onion, chopped
3 Celery ribs, sliced
2 Tbsp. Tomato paste
1 tsp. Turmeric
3/4 tsp. Cinnamon
7 C. Chicken broth
1 C. Corn kernels, cooked
2 Tbsp. Lemon juice
Pepper
Cooking Instructions
Place 1 1/2 pounds boneless and skinless chicken thighs in a crock pot with 1 1/2 C. lentils, 1 large chopped onion, 3 sliced celery ribs, 2 Tbls. tomato paste, 1 tsp. turmeric, 3/4 tsp. cinnamon and 7 C. chicken broth. Stir well and cook 3 to 5 hours 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 C. cooked corn kernels, 2 Tbls. lemon juice, salt and pepper to taste. Stir well and serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)