Description
This recipe is adapted from “The Winter Table,” one of my new favorite seasonal cookbooks!
Ingredients
Scale
Lentil Stew
- 2 yellow onions, diced
- 3 garlic cloves, diced
- 1 red chili, diced
- 2 tsp ground cumin
- 1 tsp coriander
- 1 14 oz can crushed tomatoes
- 4 cups chicken stock
- 1 cup red lentils
The Toppings
- 2 cups roast chicken or turkey, shredded
- 1–2 avocados, sliced (about 1/2 per person)
- 1/2 cup parsley, chopped
- juice of 1 lime
- 4 oz grated cheese (montery jack or smoked mozzarella are my favorites)
Instructions
Lentil Stew
- Heat the oil in a large pot. Add the onion, garlic, and chili. Saute over medium heat until soft (approx. 7 minutes).
- Add the spices and let the mixture cook another 2 minutes.
- Add the the crushed tomatoes and increase the heat to high. Cook about 4 minutes and then stir in the chicken broth. Bring the soup to a boil and let cook uncovered about 5 minutes.
- Stir in lentils and reduce the heat. Let the stew simmer for 15 minutes, stirring occasionally. Add more liquid if needed.
- When the lentils are soft the soup is ready. Season with salt and pepper to taste and stir in the chicken, half the parsley, and the lime juice. Garnish individual bowls with avocado, parsley, and cheese!
Notes
I like to make this soup when I have leftover roast chicken or turkey hanging around. However, a store bought rotisserie chicken is also a great way to go.