This soup is loaded with goodness and tastes so incredibly good. Combining chicken, lentils, and a myriad of vegetables, it makes for the perfect Ramadan iftar. It is of the chunky variety, so dicing up your chicken and vegetables nice and small is important.
I decided to powder my lentils while still dry to avoid a two-step and multi-pot cooking situation. By powdering the lentils, you wouldn't have to cook them separately, blend them, then add the cooked vegetables. It all becomes a seamless one-pot wonder leaving everybody happy.
1 large onion, chopped
1/2 tsp cumin
1/2 tsp pepper
1 tsp turmeric
1 cup orange lentils, blended to a powder
2 stock cubes
1 large chicken breast, finely diced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1 cup mushroom, finely diced
1/2 cup courgette, finely diced
1/2 cup fresh dill, chopped
Over high heat, saute the chopped onion, diced celery, carrot, mushroom, courgette, and chicken until seared and softened.
Add the spices (cumin, pepper, turmeric) and stir well.
Add the powdered lentils, stock cubes, and 4 cups water.
Bring to a boil and reduce to a simmer for 20 minutes, stirring once in a while.
Adjust seasoning and consistency with more water if necessary.
صحة و عافية