*  Exported from  MasterCook  *
 
                        CROCKPOT CORN & LENTIL SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Vegetables
                 Soups                            Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stuart Talkofsky
    1 1/2   lb           Chicken thighs -- boneless &
                          -- skinless
    1 1/2   c            Lentils
    1       lg           Onion -- chopped
    3                    Celery ribs -- sliced
    2       tb           Tomato paste
    1       t            Turmeric
      3/4   ts           Cinnamon
    7       c            Chicken broth
    1       c            Corn kernels -- cooked
    2       tb           Lemon juice
                         Salt
                         Pepper
 
   Place 1 1/2 pounds boneless and skinless chicken
   thighs in a crockpot with 1 1/2 cups lentils, 1 large
   chopped onion, 3 sliced celery ribs, 2 tablespoons
   tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
   cinnamon and 7 cups chicken broth.  Stir well and cook
   3 to 5 hrs on high or 7 to 9 hours on low or until
   thighs are tender. remove thighs and cut into bite
   size pieces.  Return meat to pot along with 1 cup
   cooked corn kernels, 2 tablespoons lemon juice, salt
   and pepper to taste. Stir well and serve hot. Makes 8
   servings.
   
   From Newsday, Wed, Aug 4, 1993. “Lend an Ear” by Marie
   Bianco Meal Mastered by Stuart Talkofsky From: File
   Edna (Fred’s)
  
 
 
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