Chicken lentil soup

Saute about a lb. of chicken (cubed, sliced, diced, however you like it), some garlic (I used 2 tbsp) minced, grated ginger, and two small chopped onions in olive oil. When the chicken is cooked and the onions are translucent, add six cups of chicken broth, water, coconut milk, or any combination thereof (I just used broth this time, but usually do 5.5 cups of broth and a half cup of coconut milk). Also add:
1 c. lentils (I use red, but I don’t know what difference it makes what kind you use, other than color)
1.5. c. soaked chickpeas (or just a can of them)
a couple cups of cannellini beans (or just a can of them, this soup is largely by eye and by preference, as you can see)
2 c. diced tomatoes
4 diced carrots
2 chopped celery stalks
spices: cayenne pepper, white pepper, garam masala, cardamom, cumin, cracked black pepper, salt — all to taste, I guess.

you let it boil for a few minutes, then simmer covered for about an hour. Stir it every once in a while. Then you can puree some of it, recombine, and there you are. A nice lentil soup. It has a kick to it. You can get some naan to eat with it, or just some pita. I have french bread. I have no reverence for geographical culinary consistency.


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