*  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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