Looking for something that will get in all the nutrients you need but isn’t to heavy? This fresh citrus lentil soup will do just that. It’s packed with veggies, protein from the lentils and chicken to help nourish your body after a long fast. This is great to make ahead and store some in the freezer for later.
– Zehra, The FitNest
3 tsp olive oil
1 onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
2 tbsp of grated fresh ginger
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
juice of 1 lemon
juice of 2 limes
1 bay leaf
10 cups of chicken/veggie stock
4 Crescent Foods Chicken Drumsticks
1 cup of lentils
½ cup chopped cilantro
Salt and pepper to taste
Soak lentils in a large bowl or cold water and set aside
Heat olive oil in a large pot over medium heat, add in drumsticks and season with salt and pepper. Let chicken brown on all sides, remove from pan and set aside.
add onions, carrots and celery. Cook veggies for about 7-10 minutes, or until they start to become soft.
Add in garlic, ginger, curry, cumin and coriander powder. Mix spices in for about 45 secs, or until fragrant.
Add in lemon and lime juice and mix well.
Add in bay leaf, chicken legs and stock
Drain lentils and add in
Increase heat till soup begins to boil, then cover and reduce to a simmer for 45-55 minutes, until lentils are soften and chicken is cooked through
Let soup keep simmering, remove bay leaf and discard. Remove chicken and shred the meat off the bones. Add shredded chicken back to soup and mix in.
Flavour soup with salt and pepper to taste.
Remove off heat and add cilantro.
Serve with fresh cilantro and lemon.