Wednesday, 7 December 2011

Chicken Soup with Yellow Lentils(Moong Daal)

·         1 whole chicken, cut up (marinate overnight in lemon juice if you have time)
·         2 tablespoons olive oil
·         1 medium onion, chopped
·         1 can crushed tomatoes
·         3 tablespoons apple cider vinegar
·         1 tablespoon balsamic vinegar
·         ½ cup yellow lentils(mong dal), soaked overnight
·         4 cups chicken stock
·         ½ head medium cabbage, chopped or ½lb spinach
·         4 cloves garlic, minced
Heat a large pot over medium heat and add olive oil. Place chicken in pot and brown each side for 5 minutes. Remove and set aside. Place onions in the pot and sauté for 4–5 minutes. Add the tomatoes and sauté for another 5–10 minutes. Add both vinegars, lentils, stock, and chicken. Simmer for 1 hour on low heat. Remove chicken and take off skin and bones. Then return the chicken to the pot. Add the cabbage and cook for 15 minutes. Add the garlic and spinach (if using). Cook for another 10 minutes. Serve over brown rice or alone with some parmesan cheese sprinkled on top.