Today’s recipe delivers, with an elegant simplicity, a healthful, easy, and delicious experience. It represents my interpretation of a classic, lentil soup.
Approximate time: 15-20 minutes
What you’ll need:
1 large boneless chicken breast, raw, skin on
1 cup of yellow / orange lentils
3 to 4 cups of liquid (chicken stock, vegetable stock, or chicken bullion, etc.)
1 medium yellow onion, diced
2 Bay laurel leaves
10 whole pepper corns (black)
What you need to do:
Start by sauteeing the diced onion in the stock pot.
Once the onion is translucent, add the chicken breast, Bay leaves, pepper corns, and liquid. Boil until done, approximately 10 minutes.
Remove the chicken breast and cut into cubes. Careful! The chicken breast will be HOT – it is suggested you use kitchen tongs and a nice sharp knife on a safe cutting board.
Return the chicken to the stock pot.
Add the lentils to the liquid in the stock pot. Boil for about 10 minutes.
Salt and pepper to taste.
Suggestion for serving:
Add a side salad and some nice crusty French bread and cheese.