Chicken Lentil Soup With Jammy Onions Recipes

CHICKEN AND LENTIL SOUP

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Chicken and Lentil Soup image

Steps:

Melt the butter in a large saucepan.
Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
Stir in the wine and chicken broth.
Bring to a boil.
Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
Stir in the diced chicken and season to taste with salt and pepper.
Cook until just heated through.
Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

Ingredients

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

FARRO AND LENTILS WITH JAMMY ONIONS

Simmering chopped onions in a generous amount of olive oil is a two-for-one deal: The onions go soft and sweet while the oil gets infused with deep flavor. While the onions sizzle and simmer, the lentils and farro boil together until al dente, keeping the dish a speedy weeknight option. This makes a great warm side dish or a satisfying make-ahead grain salad. (Leftovers keep for up to three days.) Red-pepper flakes add heat, and lemon peel provides floral sweetness; you could also add whole spices, capers or other additions, if you like. Accessorize with hearty greens, soft herbs, eggs, smoked fish or leftover roasted vegetables.

Provided by Ali Slagle

Categories dinner, weekday, beans, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Farro and Lentils With Jammy Onions image

Steps:

Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.

Ingredients

1 lemon
2/3 cup olive oil
2 large yellow onions, coarsely chopped
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup brown or green lentils
1 cup farro

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4.8/5 (505)
Total Time 1 hr 5 mins
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Chicken Lentil Soup With Jammy Onions Recipes

CHICKEN AND LENTIL SOUP

Make and share this Chicken and Lentil Soup recipe from Food.com.

FARRO AND LENTILS WITH JAMMY ONIONS

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