Monday, September 6, 2010

Lentil & brown rice chicken soup

Thanks for sharing this recipe, Kel!

I made this delicious soup on one of the last days of winter - a perfect soup day! It was absolutely divine, and made so much that we have enough for another two meals. It's tasty and extremely healthy. Could there be a better combination?


6 chicken drumsticks (skin on or off - I don't think it really matters)
2 celery stalks, chopped
1 onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes (I'd use less if cooking for children, as mine found it a little too spicy)
1 tablespoon grated fresh ginger (I think this is my favourite ingredient of all time - so fresh and zingy!)
4 cups of chicken stock
800 g can diced tomatoes
1 cup dried red lentils, rinsed
1 can borlotti beans, drained
1/3 cup brown rice
Juice of one lemon
fresh coriander leaves to serve

Add all ingredients except borlotti beans, lemon juice and coriander leaves into the slow cooker. Cook on low about 7 - 9 hours. Add the drained borlotti beans about an hour before serving to allow them to heat through. Remove the chicken skin (if you used skin-on chicken pieces) and bones. Shred the chicken into the soup, stir through the lemon juice and serve sprinkled with coriander leaves.

Your body will thank you!

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